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    Cranberry sauce

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    Cranberry sauce

    No roast turkey should be served without cranberry sauce; its balance of bitterness, sweetness and sharpness takes the turkey from subtle to centrepiece. Fresh berries and port may seem like a step too far on paper but it’s a combination that keeps people coming back. This simple recipe can also be made well ahead of the 25th; see below for advice

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 8


    500g fresh or frozen cranberries
    2 oranges, scrubbed, zest and juice, plus extra zest to serve
    200g light brown muscovado sugar
    6-8 tbsp port


    1. Put the cranberries and orange zest and juice in a pan with 300ml cold water to cover. Bring to the boil, then simmer gently for 10 minutes until the cranberries have softened and started to burst.

    2. Add the sugar and port, then stir until the sugar has dissolved. Simmer for a further 10-15 minutes until the sauce has thickened. Transfer the sauce to a small bowl and serve warm or cold, scattered with orange zest.

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    Get aheadCool, cover and chill the sauce for up to 2 days or freeze for up to 1 month. Defrost thoroughly before consuming.


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