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Quick cranberry sauce recipe

cranberries and clementinesTwo years ago I made cranberry sauce to die for. It kept for months in the fridge and was wolfed down with everything from goat’s cheese toasties to roast chicken. I particularly loved it with brie in sandwiches. In fact we both agreed that it really comes into its own after Christmas, when it is not jockeying for position with so many other treats. Although I would feel bereft if it didn’t make an appearance on Christmas Day.

Cranberry sauce is dead easy to make and it’s quick too. Once you’ve tasted homemade you’ll probably never want to buy a jar again. I spotted a two for one offer on cranberries at the supermarket and pounced on them. It took me half an hour to make this sauce. It is not nearly as sweet as commercially produced sauce and is perfect with turkey, goose, game and cheese.

Update – 23rd December 2007. Today I made a new cranberry sauce recipe you can find it here.

Quick cranberry sauce recipe


  • 300g of fresh cranberries
  • 4 clementines (juice and zest)
  • 120g white granulated sugar
  • 25-50ml of Port (to taste)


  1. Wash the cranberries and discard any iffy fruit.
  2. Put the cranberries in a saucepan.
  3. Wash the clementines and remove the zest (just a little off each fruit to give you about half a teaspoonful from them all). Squeeze the juice and add the zest, pulp and juice to the cranberries.
  4. Add the sugar and stir well.
  5. Bring to a gentle simmer, stirring to dissolve the sugar. Taste the sauce at this stage, if you find the sauce is to tart for your taste, add a little more sugar.
  6. Pop on the lid and simmer for 15-20 minutes until all the cranberries are soft and splitting. Some of them will cook more quickly than others. Stir the sauce gently every five minutes or so. When the sauce if ready, remove from the heat and stir in the port.
  7. Pot in warm sterilised jars with plastic lined screw top lids. Store in the fridge. How do I sterilise jars? See tricks and tips below.

Tricks and tips:

How do I sterilise jars?

Just before making the sauce, quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature turn off the heat and open the door. The bottles will stay hot for quite a while, so use oven gloves when removing them from the oven. Sterilise the lids by boiling these for a few minutes in water.

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  1. i want to make cranberry sauce now will it keep for xmas

  2. Mary Rogers

    Am going to try this recipe. Have been up walking on our local hill and picked cranberries – you can’t get much fresher than that!

  3. Colleen Jennings

    Didn’t have any port left so used Grand Marnier instead. FAB-U-LOUS

  4. Roger Gregory

    This Christmas was the first time I had made Cranberry Sauce, I even supplied my Sister’s family with a jar.An allround success,thanks for the recipe.

  5. lyndsey james

    pop on the lid? no chance I was just like a bisto kid when this was bubbling away! finding your site is a gift in itself!

    Thanks 🙂

  6. just finished making tastes really good couldnt ressist this recipe just saved my bacon as girlfriend forgot to pick up from asda

    now just waiting fro the clootie dumpling!!

    happy christmas

  7. Just finished sauce never tried making it before, had no port so added damson gin and a little orange marmalade, also pinch of cinnamon, dont know if it will last long enough to make xmas table! its delicious! thanks for recipe and all tips. Merry xmas

  8. mark mccrossan


    Just bubbling some now…smells and tastes great already..cant wait to use on hot and cold meats..


  9. I find that melting some proper butter into the mix makes the sauce incredibly rich and makes the taste more complex – dont overdo it though as too much will ruin it.

  10. Elizabeth

    P.S I just got some more cranberries in M S (and they were half price)

    Merry Christmas everyone x

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