Fresh & Zingy Cranberry Sauce

Most shop bought cranberry sauces are thick, sweet and jelly/jam like, and that's ok if that's what you're after. They're often lacking one of the most fundamentally wonderful things about cranberries however, their acidity and bitterness which are both qualities that are great for cutting through a fatty roast.

This cranberry sauce is incredibly quick and simple to make. It's zingy, cleansing and a breath of fresh air compared to its commercial alternative. It can be made in advance and it will last for a few days to use over the festive period.




Category: Sauce
Cuisine Type American


For 1 Batch(es)

Cranberry Sauce

225 grams cranberries
1 orange
225 grams castor sugar
1 teaspoon ground cinnamon (optional)

Fresh & Zingy Cranberry Sauce Directions

  1. Remove any stalks from the fresh cranberries and cut the unpeeled orange into quarters discarding any pips.
  2. Place both cranberries and orange into a food processor and blitz until shredded into tiny pieces. 
  3. Transfer the mixture into a large bowl and stir in the sugar and the cinnamon if using. Let the sugar dissolve for at least half an hour before serving.

Recipe notes

You could use frozen cranberries for this but I would advise using fresh if possible.

The cinnamon isn't necessary but adds a hint of spice which can be pleasant in wintery months.

Nutrition facts

vegetarian Vegan gluten free lactose free

Per Serving

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