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Cranberry Sauce


Adding a fruity zing and dash of colour to your plate this Christmas is simple with our homemade cranberry sauce recipe. Make it early and keep it in the fridge, to avoid the stress of “one more thing to get ready” on the big day. Keep it simple or try one of our tasty variations in the tips section.  

  • 250g cranberries (fresh or frozen)
  • 100ml orange juice
  • 100g brown sugar
  • 1 clementine, finely grated zest only (optional)
  • Bring the sugar and orange juice to boil in a large saucepan, then lower the heat and add in the cranberries and zest. You’ll hear the cranberries start to pop as they soften in the mix.
  • Reduce the heat and simmer for about ten minutes or until it has reduced and thickened a little.
  • You can serve your cranberry sauce warm or let it cool. You can even keep it in the fridge or freeze it until needed.


  • Let the flavours mingle by preparing your sauce two or three days in advance and leaving it in the fridge.
  • Add a touch of cinnamon to your mixture to give it a little extra pizazz.
  • Try pomegranate juice instead of orange juice.
  • Add a peeled and cored apple as well (you may need to let your mixture simmer a little longer in this case).
  • Add in a handful of roughly chopped pecan nuts.
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