Cranberry Sauce



  • 300g of Cranberries
  • 500g Sugar


  1. Place the cranberries in a pressure cooker with 1/2 pint of water
  2. Bring to pressure on HIGH
  3. Immediately turn off the heat and allow to cool naturally
  4. Open the cooker and add the sugar
  5. Boil until setting

I prefer the Cranberry Sauce to be moist and falling apart, not like fruit in a jelly so I never allow the boiling to get to setting point.

I often keep the resuting sauce in the freezer to prevent the risk of mould.