Festive Cranberry Sauce

Festive Cranberry Sauce

Our Festive Cranberry Sauce made with fresh cranberries is the perfect accompaniment to a plump Christmas or Easter turkey. This recipe, which does not use added sugar, is tart in flavour to counter the sweet flavour of the turkey meat. If a tart cranberry sauce is not to your taste, just add the sugar as detailed below to create a sweeter sauce.

Serves 3-4 – multiply the ingredients if a larger quantity is needed.


  • 300g Fresh Cranberries
  • 2 large Oranges – to make approx 125ml of fresh orange juice
  • Good pinch of Ground Cinnamon
  • 10 Cloves (added to the recipe using a ‘tea infuser’ so that any bits from the cloves are kept entirely separate)
  • Optional – 100g Muscovado sugar or to taste


  • Wash the cranberries under cold water
  • Place in a medium saucepan
  • Squeeze the oranges and add the orange juice (running it through a strainer)
  • Add the cinnamon
  • Add the cloves (in the tea infuser)
  • If using sugar, add at this point
  • Bring to the boil but do not boil! Turn down the heat to a slow simmer. The cranberries will pop in a similar way to popcorn and should all split open but remain ‘plumpish’ in texture
  • Simmer slowly for up to 10 minutes with the mixture bubbling until all the cranberries have split and appear cooked
  • Remove from the heat, remove any ‘non-cooked’ cranberries and use a fork to check that the skin is not tough
  • Allow to cool and then place in a dish in the fridge to chill before serving

Top Tips

  • Cook long enough in advance to cool and chill

Recommended Equipment