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Cranberry sauce

Name: Cranberry sauce
Prep time: 5 min
Total time: 5 min
Yield: Makes enough for 8 servings
Cuisine: British recipes
Ingredients: Juice of 2 oranges; 225g light muscovado sugar; 450g fresh or frozen cranberries; Leaves from 2 fresh thyme sprigs

Published: 6 Feb 18
Updated: 18 Mar 24

Christmas dinner wouldn’t be complete without the cranberry sauce. Ours is spiked with orange juice and thyme for a wonderfully fragrant twist on this festive staple.

Get organised for the big day, with our make-ahead Christmas side dish recipes.

Easy
December 2017

Test kitchen approved

Makes enough for 8 servings
Hands-on time 30 min

Christmas dinner wouldn’t be complete without the cranberry sauce. Ours is spiked with orange juice and thyme for a wonderfully fragrant twist on this festive staple.

Get organised for the big day, with our make-ahead Christmas side dish recipes.

Nutrition: per serving

Calories: 131kcals
Fat: 0.1g (no saturated)
Protein: 0.4g
Carbohydrates: 30.9g (30.9g sugars)
Fibre: 2.3g
Salt: trace

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Ingredients

Juice of 2 oranges
225g light muscovado sugar
450g fresh or frozen cranberries
Leaves from 2 fresh thyme sprigs

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Method

Put the orange juice in a pan with the sugar over a low heat, cook until the sugar has dissolved, then increase the heat and boil rapidly for 2-3 minutes. Add the cranberries. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes until the cranberries have softened.
Stir in the thyme leaves, then set aside to cool and thicken. Serve garnished with thyme.