Recipe: Cranberry Sauce

Cranberry Sause LARGE
This delicious, tangy sauce is a must for Christmas day. But as your cranberry harvest starts in October, there’s no reason for it not to make a regular appearance alongside your Sunday roasts. If you are able to resist until Christmas, this sauce will freeze well until you need it. You could always make plenty and give to friends and family as a Christmas gift. 


  • 1 orange
  • 175g caster sugar
  • 5 tbsp port
  • 359g cranberries
  • 1 eating apple, finely chopped

How to make: 

  • Finely grate the zest from the orange and squeeze the juice. 
  • Dissolve the sugar in a medium pan with 4tbsp port and the orange juice.
  • Stir in the cranberries, apple and orange rind.
  • Cook uncovered for 8-10 minutes (or slightly longer if the cranberries are frozen) until the fruit is soft and the juices are slightly thickened.
  • Stir in the remaining 1 tbsp port.
  • Serve warm or cold.

Did you know?

Cranberries are autumn-fruiting and are perfect for growing in hanging baskets and containers.

Why not add fresh cranberries and a floating candle to a glass vase or bowl filled with water for a stunning centrepiece?

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