{"id":4112,"date":"2025-10-03T11:00:00","date_gmt":"2025-10-03T14:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4112"},"modified":"2026-10-13T16:48:00","modified_gmt":"2026-10-13T19:48:00","slug":"homemade-cranberry-sauce-for-roast-turkey-and-chicken","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/homemade-cranberry-sauce-for-roast-turkey-and-chicken\/","title":{"rendered":"Homemade Cranberry Sauce for Roast Turkey and Chicken"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Homemade cranberry sauce combines cranberries, sugar and citrus, simmered until the berries soften and burst. Its sweet-sharp flavour suits roast turkey or chicken, cheese and sandwiches. This recipe is for refrigerated or frozen sauce, not for preserving jars at room temperature.<\/strong><\/p>\n<p><strong>Homemade cranberry sauce<\/strong> adds a bright, tart contrast to roast poultry at Christmas. With a saucepan and a few ingredients, you can adjust the sweetness and spice to suit your table.<\/p>\n<p><\/p>\n<h2>Ingredients for homemade cranberry sauce<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cranberries-orange-sugar-and-spices-for-homemade-cranberry-sauce-4112-1.webp\" alt=\"Cranberries, orange, sugar and spices for homemade cranberry sauce\" title=\"Cranberries, orange, sugar and spices for homemade cranberry sauce\"><\/p>\n<p>For this <strong>homemade cranberry sauce<\/strong>, use the quantities below as a starting point. The base recipe uses 240 ml liquid in total, including the orange juice, so the sauce does not become unnecessarily watery.<\/p>\n<p><strong>Ingredients for homemade cranberry sauce<\/strong><\/p>\n<p>You will need:<\/p>\n<ul>\n<li><strong>300 g fresh cranberries<\/strong> \u2013 frozen cranberries can go straight into the pan.<\/li>\n<li><strong>100\u2013200 g granulated sugar, to taste<\/strong> \u2013 begin with 100 g if you prefer a sharp sauce. Honey or maple syrup changes both flavour and texture; add gradually rather than treating every sweetener as an equal-volume substitute.<\/li>\n<li><strong>Water to make 240 ml liquid in total with the orange juice<\/strong> \u2013 alternatively use 240 ml orange juice in total.<\/li>\n<li><strong>Finely grated zest and juice of 1 medium orange<\/strong> \u2013 measure the juice as part of the liquid above, rather than adding it twice.<\/li>\n<li><strong>1 cinnamon stick<\/strong> \u2013 or a small pinch of ground cinnamon, increasing to taste.<\/li>\n<li><strong>A small pinch of salt<\/strong>, if liked.<\/li>\n<li><strong>\u00bd tsp vanilla extract, optional<\/strong>, for a softer aromatic flavour.<\/li>\n<li><strong>1 tbsp orange liqueur, optional<\/strong> \u2013 omit for an alcohol-free sauce. Adding it at the end does not remove the alcohol.<\/li>\n<li><strong>1 tsp cornflour mixed with 1 tbsp cold water, optional<\/strong> \u2013 usually unnecessary, as the sauce thickens on cooling.<\/li>\n<\/ul>\n<p><strong>Quick tips:<\/strong> taste a cooled spoonful before adding more sugar. Honey, syrup and orange juice also contribute sugars. For a vegan sauce, use sugar or maple syrup rather than honey and check any optional ingredients.<\/p>\n<h2>How to make cranberry sauce<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cranberry-sauce-simmering-in-a-saucepan-with-a-wooden-spoon-4112-2.webp\" alt=\"Cranberry sauce simmering in a saucepan with a wooden spoon\" title=\"Cranberry sauce simmering in a saucepan with a wooden spoon\"><\/p>\n<p>Follow these steps for <strong>homemade cranberry sauce<\/strong> with softened berries and a spoonable texture.<\/p>\n<ol>\n<li><strong>Prepare the ingredients:<\/strong> rinse and sort 300 g fresh cranberries, or use frozen. Zest and juice the orange. Make its juice up to 240 ml with water and put this liquid, the cranberries and 100 g sugar into a medium saucepan.<\/li>\n<li><strong>Dissolve the sugar:<\/strong> heat gently, stirring, until the sugar dissolves and the liquid begins to simmer.<\/li>\n<li><strong>Cook the berries:<\/strong> simmer for about 10\u201312 minutes, stirring occasionally, until most berries have burst and the sauce starts to thicken. Frozen fruit may take a little longer.<\/li>\n<li><strong>Add the aromatics:<\/strong> add the zest, cinnamon stick and optional pinch of salt. Simmer for another 2\u20133 minutes, then taste a cooled spoonful. Add more sugar gradually, up to the remaining 100 g, and stir until dissolved.<\/li>\n<\/ol>\n<p><strong>Adjusting the texture and flavour<\/strong><\/p>\n<ol start=\"5\">\n<li><strong>Optional thickening:<\/strong> first check a cooled spoonful, as hot sauce looks thinner. If necessary, stir in 1 tsp cornflour mixed with 1 tbsp cold water and simmer, stirring, until the sauce thickens and the starch cooks through.<\/li>\n<li><strong>Finish the flavour:<\/strong> remove the cinnamon stick. Stir in the optional vanilla and orange liqueur off the heat. For guests avoiding alcohol, simply leave out the liqueur.<\/li>\n<li><strong>Cool and store:<\/strong> serve freshly made or cool promptly in a shallow container and refrigerate within 1\u20132 hours. For this adaptable home recipe, use within 48 hours or freeze. It will become thicker as it cools.<\/li>\n<\/ol>\n<p><strong>Texture and sweetness:<\/strong> mash some softened berries for a rustic sauce. Keep to the lower sugar amount for a sharper flavour. A cooking sweetener can be used according to its label, but it may alter the texture and does not make the fruit itself sugar-free.<\/p>\n<h2>Cranberry sauce variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/bowls-of-cranberry-sauce-with-optional-flavourings-4112-3.webp\" alt=\"Bowls of cranberry sauce with optional flavourings\" title=\"Bowls of cranberry sauce with optional flavourings\"><\/p>\n<p>Choose a variation of <strong>cranberry sauce<\/strong> to suit the meal. The quantities below describe alternative batches, not extra ingredients to add to the entire base recipe.<\/p>\n<p><strong>With herbs and warming spices<\/strong><\/p>\n<p>This version adds a savoury herbal note alongside the berries and orange.<\/p>\n<ul>\n<li><strong>300 g cranberries<\/strong>, fresh or frozen.<\/li>\n<li><strong>Up to 150 g sugar, to taste<\/strong> \u2013 light brown sugar gives a more caramel-like flavour.<\/li>\n<li><strong>120 ml orange juice<\/strong> \u2013 or mandarin juice, with a little water if needed during cooking.<\/li>\n<li><strong>1 cinnamon stick<\/strong> or a small pinch of ground cinnamon.<\/li>\n<li><strong>2 small sprigs of thyme<\/strong> \u2013 a little rosemary is an alternative.<\/li>\n<li><strong>Finely grated zest of 1 orange<\/strong>.<\/li>\n<\/ul>\n<p><strong>Method:<\/strong> simmer the cranberries with the sugar and juice until softened, adding a splash of water if the pan dries out. Add the cinnamon, zest and thyme for the last few minutes. Remove the cinnamon and herb stalks before serving.<\/p>\n<p><strong>A sweeter festive version<\/strong><\/p>\n<p>For a sweeter sauce with a glossy texture, use the upper end of the sugar range and optional nuts.<\/p>\n<ul>\n<li><strong>300 g cranberries<\/strong>.<\/li>\n<li><strong>200 g sugar<\/strong> \u2013 or start with less honey and adjust to taste if you prefer its flavour; honey is not vegan.<\/li>\n<li><strong>120 ml orange juice<\/strong>, plus a splash of water if needed.<\/li>\n<li><strong>Up to 1 tbsp maple syrup, optional<\/strong> \u2013 taste first, as the sauce may already be sweet enough.<\/li>\n<li><strong>50 g chopped walnuts or pistachios, optional<\/strong>, added at serving time.<\/li>\n<\/ul>\n<p><strong>To finish:<\/strong> cook the fruit with your chosen sweetener and juice until softened and reduced. Add any maple syrup to taste, then scatter over the nuts just before serving.<\/p>\n<p><strong>Using a cooking sweetener<\/strong><\/p>\n<p>A sweetener-based version has a different texture from the sugared sauce. It is not automatically suitable for every dietary requirement and is not sugar-free simply because table sugar is omitted.<\/p>\n<ul>\n<li><strong>300 g cranberries<\/strong>.<\/li>\n<li><strong>A heat-stable cooking sweetener, in the manufacturer\u2019s recommended quantity<\/strong> \u2013 different products cannot be substituted gram for gram.<\/li>\n<li><strong>Up to 240 ml water or weak unsweetened hibiscus tea<\/strong> \u2013 start with less if you prefer a thicker sauce.<\/li>\n<li><strong>Zest of \u00bd lemon and a little juice, to taste<\/strong> \u2013 the berries are already tart, so add juice cautiously.<\/li>\n<\/ul>\n<ol>\n<li><strong>Add the sweetener<\/strong> according to the product\u2019s cooking instructions.<\/li>\n<li><strong>Simmer the cranberries<\/strong> in the liquid until they soften and burst, stirring occasionally.<\/li>\n<li><strong>Adjust the flavour<\/strong> with zest and a little lemon juice if needed. Cool a spoonful to judge the texture; some sweeteners may crystallise on cooling.<\/li>\n<\/ol>\n<p><strong>Ways to serve the sauce<\/strong><\/p>\n<ul>\n<li><strong>With roast poultry:<\/strong> serve a small spoonful beside the meat for a sweet-sharp contrast.<\/li>\n<li><strong>As an accompaniment:<\/strong> offer with soft cheese, rye bread or a salad containing nuts.<\/li>\n<li><strong>Storage:<\/strong> refrigerate promptly and use within 48 hours, or freeze in small portions. Aim to use frozen portions within three months for quality.<\/li>\n<\/ul>\n<h2>Serving cranberry sauce with roast poultry<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/roast-turkey-slices-served-with-potatoes-and-cranberry-sauce-4112-4.webp\" alt=\"Roast turkey slices served with potatoes and cranberry sauce\" title=\"Roast turkey slices served with potatoes and cranberry sauce\"><\/p>\n<p>When serving <strong>cranberry sauce<\/strong> with roast poultry, think about portion size, texture and the other flavours on the plate.<\/p>\n<p><strong>At the table<\/strong><\/p>\n<ul>\n<li><strong>Portions:<\/strong> allow around 2 tbsp per person as a starting point, with a little extra available.<\/li>\n<li><strong>Temperature:<\/strong> serve chilled or freshly made and warm. If reheating a stored portion, heat it thoroughly before serving.<\/li>\n<li><strong>Presentation:<\/strong> use a small serving bowl or individual ramekins, with a clean spoon.<\/li>\n<li><strong>As a glaze:<\/strong> set aside a separate portion to brush onto poultry during the final 10\u201315 minutes of roasting. Watch for scorching and continue cooking until the poultry is safely cooked; do not return a brush that has touched undercooked meat to the serving sauce.<\/li>\n<li><strong>Texture:<\/strong> leave some softened cooked berries intact for contrast with the meat.<\/li>\n<\/ul>\n<p><strong>Flavour combinations<\/strong><\/p>\n<ul>\n<li><strong>Turkey:<\/strong> orange zest and a little thyme complement a classic roast turkey.<\/li>\n<li><strong>Chicken:<\/strong> a sharper sauce with less sugar and a fresh citrus finish works well.<\/li>\n<li><strong>Duck:<\/strong> try a more concentrated sauce with a small splash of balsamic vinegar. Orange liqueur is optional and should be omitted when alcohol is unsuitable.<\/li>\n<li><strong>Side dishes:<\/strong> mashed potatoes, crisp farofa, roast vegetables and herbed rice all fit the festive meal.<\/li>\n<li><strong>Cheese and starters:<\/strong> serve a little sauce with mild cheese and crusty bread.<\/li>\n<\/ul>\n<p><strong>Drinks to accompany the meal<\/strong><\/p>\n<ul>\n<li><strong>Wine:<\/strong> if serving wine, a dry Riesling or light Pinot Noir is one option; choose according to the whole meal and your preferences.<\/li>\n<li><strong>Alcohol-free:<\/strong> sparkling water with orange or chilled hibiscus tea makes a refreshing choice.<\/li>\n<\/ul>\n<p><strong>Planning and serving tips<\/strong><\/p>\n<ul>\n<li><strong>Make ahead:<\/strong> prepare the sauce a day ahead and refrigerate promptly. For longer advance preparation, freeze it rather than extending the refrigerated storage time.<\/li>\n<li><strong>Reheat:<\/strong> warm in a saucepan, stirring until steaming throughout. A microwave also works in a suitable container if stirred well to avoid cold spots. Reheat only once.<\/li>\n<li><strong>Serving warm:<\/strong> put out a small freshly heated portion at mealtime. Do not rely on a bowl of lukewarm water to keep food safely hot.<\/li>\n<li><strong>Party portions:<\/strong> use small bowls or add a spoonful to individual plates for convenient serving.<\/li>\n<li><strong>Dietary adjustments:<\/strong> label sweetener-based, nut-containing and alcoholic versions clearly. Check guests\u2019 requirements instead of assuming that a reduced-sugar version suits everyone.<\/li>\n<\/ul>\n<p><strong>Finishing touches:<\/strong> add orange zest, a few reserved cooked berries and optional toasted nuts. Avoid presenting raw berries as though they were the cooked sauce.<\/p>\n<h2>Storing, freezing and using leftover cranberry sauce<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cranberry-sauce-stored-in-a-shallow-covered-container-in-the-fridge-4112-5.webp\" alt=\"Cranberry sauce stored in a shallow covered container in the fridge\" title=\"Cranberry sauce stored in a shallow covered container in the fridge\"><\/p>\n<p><strong>Careful storage<\/strong> helps keep homemade sauce in good condition. Because this recipe allows many changes in fruit, sugar and liquid, use refrigeration or freezing; it has not been developed as a shelf-stable preserve.<\/p>\n<p><strong>Refrigeration<\/strong><\/p>\n<ul>\n<li><strong>Container:<\/strong> use a clean, covered food-safe container. A shallow container helps the sauce cool more quickly.<\/li>\n<li><strong>Temperature:<\/strong> keep the fridge at 5\u00b0C or below.<\/li>\n<li><strong>Time:<\/strong> refrigerate within 1\u20132 hours of cooking and use within 48 hours, or freeze.<\/li>\n<li><strong>Portions:<\/strong> store in small amounts so you only take out what you need.<\/li>\n<\/ul>\n<p><strong>Freezing<\/strong><\/p>\n<ul>\n<li><strong>Quality:<\/strong> aim to use frozen portions within three months; texture may change a little after thawing.<\/li>\n<li><strong>Container:<\/strong> use freezer-safe containers and leave space for expansion. Follow the container maker\u2019s instructions if using glass.<\/li>\n<li><strong>Thawing:<\/strong> thaw in the fridge, allowing enough time for the portion size. Once fully thawed, use within 24 hours.<\/li>\n<li><strong>Avoid waste:<\/strong> freeze small portions so there is no need to repeatedly thaw and refreeze the sauce.<\/li>\n<\/ul>\n<p><strong>Why this recipe is not for cupboard storage<\/strong><\/p>\n<ol>\n<li><strong>Clean jars are not enough:<\/strong> washing or heating a jar does not make the finished sauce safe to store at room temperature.<\/li>\n<li><strong>A separate tested recipe is needed:<\/strong> for shelf-stable preserving, use a published, tested canning recipe and follow its ingredients, jar sizes and processing instructions exactly.<\/li>\n<li><strong>Do not adapt the preserving process:<\/strong> the sugar substitutes, nuts, starch, herbs and liqueur suggested here are serving variations, not authorised changes to a tested canning recipe.<\/li>\n<li><strong>Do not use a blanket ten-minute water bath:<\/strong> processing requirements depend on the tested recipe, container and altitude. For this sauce, refrigerate or freeze instead.<\/li>\n<li><strong>A sealed lid is not proof of safe preservation:<\/strong> a lid can seal even when processing is inadequate. Do not use a \u2018pop\u2019 as a substitute for a validated method.<\/li>\n<\/ol>\n<p><strong>Reheating safely<\/strong><\/p>\n<ol>\n<li><strong>On the hob:<\/strong> heat gently while stirring until the sauce is steaming throughout.<\/li>\n<li><strong>In the microwave:<\/strong> use a microwave-safe container and a suitable vented cover. Heat in short intervals and stir thoroughly; the total time depends on the quantity and appliance.<\/li>\n<li><strong>Texture:<\/strong> loosen a thick sauce with water or orange juice, a tablespoon at a time.<\/li>\n<\/ol>\n<p><strong>Ideas for using leftovers<\/strong><\/p>\n<ul>\n<li><strong>Poultry glaze:<\/strong> reserve a separate clean portion for brushing onto the roast near the end of cooking.<\/li>\n<li><strong>Dessert topping:<\/strong> spoon chilled sauce over cheesecake, layered desserts or ice cream.<\/li>\n<li><strong>Spreads and starters:<\/strong> combine a little with cream cheese for toast or canap\u00e9s, keeping the mixture chilled until serving.<\/li>\n<li><strong>Sandwiches:<\/strong> spread a small amount in a turkey or ham sandwich.<\/li>\n<li><strong>Salad dressing:<\/strong> whisk a spoonful with olive oil and vinegar, adjusting the balance to taste.<\/li>\n<li><strong>Cheese boards:<\/strong> offer a small bowl alongside mild cheese and dried fruit.<\/li>\n<li><strong>Savoury dishes:<\/strong> add a small spoonful alongside farofa, nut rice or mash for a fruity contrast.<\/li>\n<\/ul>\n<p><strong>Keep track:<\/strong> label stored portions with the preparation date. Mixing sauce into another dish does not restart its storage time.<\/p>\n<h2>Ready for Christmas dinner<\/h2>\n<p>With a little attention to sweetness and texture, <strong>homemade cranberry sauce<\/strong> is a straightforward addition to your next roast.<\/p>\n<p>Follow our social channels for more seasonal recipes and serving ideas, and share a photo if you try your own variation.<\/p>\n<p>Visit <a href=\"https:\/\/euamoonatal.com\/ptbr\/\">I Love Christmas<\/a> for more festive inspiration.<\/p>\n<h2>Homemade cranberry sauce: frequently asked questions<\/h2>\n<p><strong>Can I use frozen cranberries instead of fresh?<\/strong><\/p>\n<p>Yes. Add them straight to the pan. They may need a few extra minutes to soften and burst.<\/p>\n<p><strong>How can I make the sauce less sweet?<\/strong><\/p>\n<p>Start with 100 g sugar rather than 200 g for 300 g berries, then taste a cooled spoonful and adjust. Orange zest adds aroma without much extra liquid. Honey and juice also contain sugars.<\/p>\n<p><strong>How do I thicken a runny sauce?<\/strong><\/p>\n<p>Check a cooled spoonful first, as the sauce thickens as it cools. Simmer a little longer if needed. As a last adjustment, add 1 tsp cornflour mixed with 1 tbsp cold water and simmer until thickened and cooked through.<\/p>\n<p><strong>Can I make cranberry sauce ahead?<\/strong><\/p>\n<p>Yes. Make it a day ahead, cool promptly and refrigerate within 1\u20132 hours. Use within 48 hours or freeze; aim to use frozen portions within three months for quality.<\/p>\n<p><strong>Can I make it without adding sugar?<\/strong><\/p>\n<p>You can use a heat-stable cooking sweetener according to its label, but the result will have a different texture and the berries still contain naturally occurring sugars. Do not assume this makes it suitable for every diet or for shelf-stable preserving.<\/p>\n<p><strong>How else can I use the sauce?<\/strong><\/p>\n<p>Try it with cheesecake, cream cheese, sandwiches or a fruity salad dressing. Keep leftovers chilled and use them within the original storage period.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/nchfp.uga.edu\/how\/can\/canning-fruits-and-fruit-products\/cranberry-sauce\/\" target=\"_blank\" rel=\"noopener\">National Center for Home Food Preservation: a tested cranberry sauce canning recipe<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make homemade cranberry sauce with orange and warming spices. Adjust the sweetness, serve with roast poultry and store leftovers safely.<\/p>\n","protected":false},"author":7,"featured_media":15370,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-4112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=4112"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4112\/revisions"}],"predecessor-version":[{"id":15398,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4112\/revisions\/15398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/15370"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}