Nigella's red cranberry sauce

Domestic goddess Nigella Lawson was our Christmas cooking guest back in 2011. The food writer and broadcaster has sold over 6 million cookbooks worldwide and her award-winning TV shows have single-handedly transformed cooking into a sensual art form.

Cranberry sauceNigella kindly allowed us to reproduce her Redder Than Red cranberry sauce and Chestnut stuffing recipes, both found in Nigella Christmas (available in ebook format).

Serves 8-10


  • 1 x 340g pack fresh cranberries
  • 200g caster sugar
  • 45ml cherry brandy
  • 75ml water


  1. Put everything into a pan and let it bubble away until the berries start to pop, stirring occasionally with a wooden spoon. This will take about 10 minutes.
  2. Bear in mind the pectin-rich nature of the fruit means it solidifies enormously on cooling, so although it will be cooked when the berries have burst, it will still look runnier than you think cranberry sauce should.
  3. Give the sauce a final, whipping stir to help crush the berries into the liquid, and taste - making sure not to burn your mouth - to check whether it needs more sugar; if you find it too sweet, which is unlikely, just spritz in some lemon juice. Transfer to a bowl to cool.  
  4. If you cook this sauce way in advance, it will jellify a lot so thrash it through with a fork before serving.



Extracted from Nigella Christmas (now available in ebook format) Chatto & Windus at £25. Copyright © Nigella Lawson, 2008. For more Nigella recipes go to

Last updated: almost 4 years ago