Cranberry sauce


Cranberries are almost nowhere to be found in the Mediterranean cuisine. Specially not during Christmas next to your roasted turkey. But, this Felicity Cloake’s perfect recipe looked so luscious I decided to give it a go – if pork is so good with apple jam, why not having a cranberry sauce to go with the chicken? It is indeed very-very-very easy to make and full of flavors, which complement well the tender roasted meat.

(Note  – This time, I am shamelessly using a stock photography. During the cooking frenzy, I forgot to take a picture, and after Christmas, cranberries could not be sourced).

Cranberry sauce


  • Juice of 1 orange, plus zest of ½ orange
  • 210g caster sugar
  • 450g fresh cranberries
  • 2 tablespoons port


Put the orange juice and sugar into a small pan, and heat gently, stirring, until the sugar has dissolved. Add the cranberries, and bring to a simmer, then cook until most of the cranberries have burst, and you have a loose cranberry sauce. It will continue to set as it cools, so stop cooking when it still seems a little too liquid.

Stir in the port and orange zest, and serve, or put into sterilised jars.

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