Cranberry Sauce

I often think that what elevates Christmas lunch from the ordinary is the ‘fixings’ and none more so than cranberry sauce.  Cutting through the richness of everything else on the plate it’s simple to make from scratch with a fresh, tart, fruity flavour.



300 gms  fresh cranberries
60 gms  sugar – I used light muscovado because it’s what I had, white sugar would also be fine.
45 mls  water
zest of half a naval orange
30 mls  ruby port – optional of course but very good.



Put the cranberries, sugar and water in a pan and gently bring to the boil.

Cook for five minutes until the cranberries are soft and the sauce thickened.

Remove from the heat and add the orange zest and port. Stir together.

Leave to cool and place in a sealed jar.

Store in the fridge until needed.


It is also delicious with lamb and roasted pork.

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6 Responses to “Cranberry Sauce”

  1. Sue@GLAllotments December 22, 2013 @ 2:01 pm (#)

    We have a couple of cranberry plants that produce a few berries must admit the amount of sugar needed to make them palatable puts me off using the few berries that set.

    • Southbourne Gardens replied: — December 22nd, 2013 @ 10:43 pm

      I use as little as I can otherwise it becomes too jam like. I’m out of comment jail and all is back to normal re blogger.

      • Sue@GLAllotments replied: — December 23rd, 2013 @ 8:56 am

        Glad you were given the get out of jail card!

  2. lottielandgirl January 7, 2014 @ 2:36 pm (#)

    I’m going to make some of this 🙂 yum yum! It’s Mr.B’s favourite 🙂 Great post!

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