Cranberry & Champagne sauce

Prep: 5 mins Cook: 20 mins

More effort

Serves 8
Add a bit of bubbly and give this Christmas classic a fresh new taste

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal116
  • fat0g
  • saturates0g
  • carbs28g
  • sugars28g
  • fibre2g
  • protein0g
  • salt0.01g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g golden caster sugar
  • 450g fresh or frozen cranberry
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • splash Champagne or sparkling white wine
    Champagne

    Champagne

    sham-pain

    A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…

Method

  1. Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.

  2. Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.

  3. Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

lindfsw1's picture
4

It's rare that we don't finish a bottle of bubbly in my house, but this Christmas I felt I had to make use of a leftover glass, so I made this lovely sauce. I have to say, I found making the caramel a little tricky (I think I had the heat up too high) so instead I went for an alternative method, simply putting the Champagne, cranberries, sugar and a little water into a pan and simmering until it all came together into a wonderful, sticky jam.
I would also recommend Nigella Lawson's tip of taking the jam off the heat while still very runny - the high pectin levels of cranberries mean it will set perfectly even if it doesn't look quite done. Delicious!

butlins12's picture

Caramelising the sugar first gives a really nice toffee undercurrent to this sauce. I've upped the sugar a little, to taste, afterwards - about 50g. Maybe I just had a particularly sharp batch of cranberries?

It's a fairly dramatic moment when you first tip the cranberries into the molten caramel, though, because of the heat difference. Initially you end up with a pan full of little toffee cranberries held together with spun sugar, which gave me idea for trying the same with with larger red berries deliberately for 'finger food'-sized versions of toffee apples, using cocktail sticks. I dipped them, and then air dried/cooled/hardened them by sticking them on a sheet of baking parchment.

Possibly more appropriate for a Bonfire Night dessert platter, but I enjoyed them anyway.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…