Cranberry Sauce

Better late than never, it may seem odd to bring you a recipe for cranberry sauce post Christmas day, however there is a method to my madness as this relates to my next post: Cranberry & White Chocolate Pie.


This is the same sauce that I make every year in the run up to Christmas, it’s sweet, tart & spiced (& contains alcohol just for good measure).¬†I honestly cannot imagine my Christmas turkey without its sweet partner in crime. Admittedly I even forgot to make the brussel sprouts this year (Christmas is busy!) but this can be forgiven, lack of sauce however, cannot.


I always make a double quantity of this ruby condiment, some for feasting with Christmas dinner & endless servings or turkey & stuffing sandwiches up until new years. The rest is reserved for experimenting, mainly due to that fact than when you get right down to it, cranberry sauce is essentially a jam in disguise (I have Cranberries in abundance at this time of year, I love them).


So better late than never, here’s my trusty recipe for a flavourful cranberry sauce. I like my cranberry sauce heady, it’s bitter-sweet with a little bit of spice, not something that will simply meld into the rest of your dinner unnoticed but it’ll hold its own, undeniably cutting through your turkey & gravy.





  • 140g light muscovado sugar
  • 100 ml orange juice
  • 250g cranberries
  • 1 star anise
  • 50ml port or red wine¬†(or another 50ml orange juice if you’d prefer to keep it alcohol free)


  • Place all of the ingredients into a large saucepan
  • Slowly melt the ingredients together before bringing to the boil, at this point the cranberries will begin to make a popping sound as they burst
  • Leave the mixture to simmer for about 10 – 15 minutes, after which the cranberries will have burst & the mixture will have started to thicken & become pulpy
  • If you prefer your sauce a little less chunky then use a masher or a fork to mash up the cranberries until smoother
  • Pour into sterilised jars & leave to cool


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