Cranberry sauce

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Serves: 12

By Emmasophie



  • 100g sugar

  • 1 orange juiced and zested

  • 1 cinnamon stick

  • 225ml port

  • 500g cranberries


<ol> <li>Sterilise a jar and lid by washing in the dishwasher.</li> <li>Place cranberries over a high heat in a non-stick pan. Add the sugar and stir for a minute to allow it to begin to caramelise.</li> <li>Add zest and juice of an orange and mix to begin to dissolve sugar.</li> <li>Add port and cinnamon stick and reduce heat to simmer.</li> <li>Simmer for approx 10 minutes until cranberries begin to break up. Remove cinnamon stick. It should resemble sauce with some whole soft cranberries ie not total mush.</li> <li>Taste for sweetness as some cranberries are more tart than others - if required add another spoonful of sugar then taste. Repeat until desired sweetness is achieved.</li> <li>Put the sauce in the clean jar and store in the fridge until ready to serve with roast chicken or turkey.</li> </ol>

Handy Hint

<p>Also good served as sandwiches on a crusty baguette - cranberry bacon and brie for a festive brunch.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Christmas

  • Make Ahead

  • sauce

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  • Emmasophie 29/12/09 23:40

    Lovely festive smells as it cooks and my family of taste testers have bought expensive jars which they have dumped in favour of mine!