This essential Christmas dinner accompaniment is given a festive twist with orange and a little mixed spice. It just takes 10 minutes to make and is so much better than store bought.
You might be able to buy perfectly decent cranberry sauce in the shops, but it just doesn’t come close to homemade.
It’s so easy to make there really is no reason why you wouldn’t make it yourself – it takes no more than 10 minutes!
Cranberry and orange sauce
The cranberry sauce can be kept plain if preferred, but I like to add a zesty twist with some orange juice and a touch of spice.
To ramp up the festive flavour, you could add a splash of alcohol – port, red wine or an orange liquour would work very well, but you can just add water.
what can you serve with cranberry sauce?
Cranberry sauce is of course traditionally served alongside roast turkey, but I also love it in sandwiches.
It also goes particularly well with cheese – I can never say no to the classic brie and cranberry pairing.
If you have any leftover turkey, stuffing and cranberry sauce, then you really must make these delicious turkey, stuffing and cranberry filo tarts. My family go crazy for them!
commonly asked Questions
How long does cranberry sauce keep?
Cranberry sauce can be kept in an airtight container in the fridge for up to two weeks.
can you freeze homemade cranberry sauce?
Yes, cranberry sauce freezes well without any issues. Transfer the cold sauce to airtight freezer containers and freeze for up to 3 months.
Defrost in the fridge the day before you intend to eat it.
did you make this cranberry and orange sauce recipe?
Let me know what you thought of the recipe by leaving a comment below and rate the recipe by clicking on the stars in the recipe card.
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- 175g caster sugar
- finely grated zest and juice of one large orange
- 300g fresh cranberries
- 60ml water (or port for a richer flavour)
- 1 cinnamon stick
- 1/2 teaspoon ground mixed spice
- Place all of the ingredients in a large heavy bottomed saucepan and set over a low to medium heat. Allow the mixture to come to a simmer, stirring every now and then with a wooden spoon. Continue to cook for around 10 minutes until the sugar has completely dissolved and the berries have begun to burst.
- At this stage, give the sauce a good stir to crush the berries into the liquid. I like to leave some of them whole so I don't go overboard with the stirring. Taste the sauce to see if you want to add more sugar (being careful not to burn your mouth) Transfer the sauce to a bowl to cool completely.
- Do bear in mind the sauce will thicken up a lot on cooling so if you think it's too runny don't worry. If you're making the sauce in advance, you will need to give it a good stir to loosen it up before serving.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 52Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 8mgCarbohydrates 13gFiber 1gSugar 12gProtein 0g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.