Fresh cranberry sauce

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Serves 6


  • 300 fresh cranberries
  • 100ml water
  • 130 granulated sugar
  • 1 cinnamon stick


You will need a small saucepan.


Prep time: 0 minutes
Cooking time: 7 minutes
Total time: 7 minutes

Fresh cranberry sauce

Fresh cranberry sauce is one of my favourite parts of a Christmas dinner… and even better mixed with mayonnaise and turkey the next day. I love that it brings a freshness to the meal… sugary tartness with the warmth of cinnamon. The textures are fab too… especially when you bite in to the odd pulp cranberry that softly explodes in your mouth. Simply delicious. It’s a shame it’s only really eaten at Christmas time as it’s delicious alongside meats, cheeses and pates as well.


Place the cranberries and water in a small pan over a medium heat. Bring to a gentle simmer and simmer on the hob for 5 minutes, or until the majority of the cranberries have burst.

Take off the heat and stir in the sugar until it has dissolved. Add the cinnamon stick and continue to serve.

Serve hot or cold.



You can make your cranberry sauce up to 10 days in advance. Simply store in a sterilised jar with a lid in the fridge. Bring it out of the fridge ahead of serving to get it back to room temperature or heat it through in a pan. One less thing to think about making on the day!”

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