top of page

Cranberry sauce

If you make anything homemade - make it this cranberry sauce. Jarred options really don't even come close and this is a simple and easy recipe that I just can't get enough of!

Total time to make : 20 minutes

Time to prep : 5 minutes

Time to cook : 15 minutes

Servings : 8


100g light brown muscovado sugar

1 large orange, juice and zest of*

250g cranberries, frozen or fresh

1 whole star anise (optional)

4 - 6 tbsp port (optional)


  1. Put everything in a saucepan over medium heat until the sugar has dissolved. Turn the heat up until it reaches a gentle simmer and then reduce the heat to low, stirring occasionally for 10 - 15 minutes until the cranberries are tender and some of them have started to burst.

  2. Remove from the heat once the sauce has thickened and it glossy. A wooden spoon pulled through should leave a slow-refilling pathway.

  3. Leave it to cool slightly and then taste for sweetness and adjust as necessary (add maple syrup if you want it a bit sweeter rather than more brown sugar as this won't dissolve). Allow it to cool where it will thicken even more into a jelly-like consistency.

Nutritional Information

(per serving)

74 calories

0g fat, 18g carbs, 0.2g protein

Good to know:

  • Be sure to serve this at room temperature, removing from the fridge 30 minutes before you want to serve it for full flavour impact!

  • You could also use 100ml of bottled Orange Juice, smooth or pulp

  • Star anise adds a beautiful aniseed flavour to it, but make sure you pick them out before serving!

  • The port is completely optional, skip over it if you'd rather your cranberry sauce was booze free

  • Keep covered in the fridge for up to 3 days or freeze for up to 3 months.

Recent Posts

See All


bottom of page