Cranberry Sauce

  • Servings : 6-8
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 25m

The recipe

Cranberry Sauce came about due to a cranberry producer, early in the 20th Century, deciding to process damaged berries into a canned purée. In the US it is served at the Thanksgiving meal in November, but in the UK it has become an essential accompaniment to the roasted turkey meal at Christmas. Adding wine to the mix introduces elements of tart, sweet and savoury to the sauce, but the alcohol evaporates so it is suitable for those avoiding it. Cranberries are high in pectin and the sauce will thicken naturally without the need to reduce down. If the sauce seems a little too runny when cooked, it will thicken as it cools.  Serve hot or cold.  It also goes very well with vegetarian dishes.


  • 300g cranberries
  • 120ml white wine
  • 120g caster sugar
  • zest of ½ an orange, grated
  • ½ tsp ground green cardamom seeds
  • ¼ tsp ground black pepper


Step 1

Put all of the ingredients into a saucepan and bring to the boil. Turn the heat down and simmer for 10-12 minutes, until the berries are softening and starting to break up.

Step 2

Turn off the heat and gently mash the mixture with the back of a spoon, keeping some of the berries partially intact. Add more sugar if desired and serve hot or cold.

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