Home > Christmas trimmings, sides and sauces > Classic cranberry sauce

Classic cranberry sauce

Name: Classic cranberry sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 75ml good-quality port; Finely grated zest and juice of 1 orange, plus extra juice (optional); 50g light brown soft sugar, plus a little extra (optional); 400g cranberries

Published: 30 Nov 12
Updated: 18 Mar 24

You can make this classic cranberry sauce recipe in advance, for a homemade taste without the fuss – and you only need four ingredients to do it.

Easy
December 2012

Test kitchen approved

Serves 8
Ready in 15 minutes

You can make this classic cranberry sauce recipe in advance, for a homemade taste without the fuss – and you only need four ingredients to do it.

Nutrition: per serving

Calories: 52kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 10.1g (10.3g sugars)
Fibre: 2g
Salt: Trace

Save recipe

Save

Save recipe Print

Rate

Ingredients

75ml good-quality port
Finely grated zest and juice of 1 orange, plus extra juice (optional)
50g light brown soft sugar, plus a little extra (optional)
400g cranberries

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Set a heavy-based pan over a medium heat, then add all the ingredients except the cranberries, stirring until the sugar has dissolved. Add the cranberries, then simmer for 8-10 minutes until they begin to burst and the sauce starts to thicken. Taste to see if more sugar or orange juice is needed. Take off the heat and leave to cool completely before serving.

Recipe from December 2012 Issue

Nutrition

Nutrition: per serving

Calories: 52kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 10.1g (10.3g sugars)
Fibre: 2g
Salt: Trace

delicious. tips

Make up to a week in advance. While it’s still hot, pour into sterilised jam jars and seal. (To sterilise the jars and lids, wash in soapy water, rinse well, then dry upside down in an oven preheated to 120°C/fan100°C/gas ½ for 30 minutes.)

Or, leave the finished sauce to cool, then transfer to a sealable container or freezer bag and freeze for up to 6 months. Defrost at room temperature overnight.