Chilli cranberry sauce

Chilli cranberry sauce

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(4 ratings)

Prep: 5 mins Cook: 20 mins


Serves 8
A tiny hint of chilli lifts this cranberry sauce to a whole new tastebud-tingling level

Nutrition and extra info

  • Vegetarian


  • kcal66
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre1g
  • protein0g
  • salt0.01g


  • 100g golden caster sugar
  • 175ml white wine
  • ½ mild red chilli, chopped, seeds left in
  • 300g frozen or fresh cranberries


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


  1. Gently heat sugar and wine in a saucepan. Once sugar has dissolved, bring to the boil.

  2. Tip in the chilli and cranberries, return to the boil, then turn the heat down and simmer for about 10 mins until the berries have popped but not completely collapsed. Take off the heat. The sauce will continue to cook with the heat from the pan, then thicken as it cools.

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Comments, questions and tips

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julieshields's picture
8th Dec, 2018
Nice and quick. Made it to use up leftover cranberries. I used a whole large chilli. Ouch! It was hot!
29th Dec, 2011
I missed out the / and put 12 chilles in... I am just recovering now. water was essential.. just a warning to others that may be trying this. its 1/2 a chilli, not 12
18th Dec, 2011
Just made it really easy and very very tasty
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