Sauce aux canneberges


  • Cranberries 100 g
  • Powdered sugar 55 g
  • Cornstarch 5 g

In a saucepan, pour 65 ml of water. Add the sugar and cranberries. Bring to a boil, stirring constantly.

When the sugar is well dissolved, add the cornstarch while whisking to avoid lumps forming. Reduce heat to low and continue cooking until the cranberries burst.

Let the cranberry sauce cool for at least 1 hour in the fridge before serving.

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