Per serving:
- Calories: 82
- Protein: <1g
- Total fat: <1g
- Saturates: 0g
- Carbs: 17g
- Total sugars: 17g
- Fibre: 3g
Our best cranberry sauce recipes to add a fruity sharpness to your festive plate
Mulled cranberry sauce
So easy to make and much more flavoursome than the jarred varieties.
Packed with festive spices, our mulled cranberry sauce recipe is the perfect accompaniment to your roast turkey or veggie centrepiece this Christmas.
Want to get ahead? We don't blame you! This cranberry sauce can be made up to 1 month in advance, frozen, and then defrosted in the fridge overnight before serving, saving time in the lead up to Christmas Day.
Explore more of our most inspiring Christmas recipes.
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Yields:
8 serving(s)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
82
Ingredients
- 125 ml port
- 500 g cranberries, fresh or frozen
- 100 125g caster sugar, to taste
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 100 ml apple juice, or use water
Directions
1. Bring port to the boil in a medium pan and simmer for 3min, to reduce. Add remaining ingredients (starting with 100g sugar). Bring back up to the boil, and bubble for 10min, until most of the berries have burst and the liquid has thickened slightly. Check for sweetness, adding remaining 25g sugar if you like.
2. Empty into a heatproof serving bowl and leave to cool completely - the sauce will thicken further on cooling.
3. Chill until needed. Serve.
Get ahead
Make, cool, cover and chill up to 3 days ahead. Alternatively, freeze in a sealed container for up to 1 month. To serve, defrost in fridge overnight (if frozen).
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