Really simple cranberry sauce

Really simple cranberry sauce

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(49 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8
Making your own sauce is really easy, and you can do it a few days ahead. Plus, this one uses only three ingredients

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal56
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein0g
  • salt0.01g


  • 100g light muscovado sugar
  • 100ml orange juice, fresh or from a carton
  • 250g pack fresh or frozen cranberry


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


  1. Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

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Comments, questions and tips

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Katie henderson's picture
Katie henderson
19th Jan, 2019
It didn’t matter how much of this recipe I make it always is the first thing to disappear. As the title suggest super simple and so much better than jarred. I also add a litttle orange zest for an extra zing! Delicious!
Tina Matthews's picture
Tina Matthews
23rd Dec, 2018
Tastes too good to be this simple!
25th Dec, 2017
So good!
21st Dec, 2017
First time of making this sauce. Absolutely delicious and as everyone says - soooo easy to make! I added in the zest of a clementine too. Will try the slug of port next time i think too.
JacquiMrsC's picture
23rd Dec, 2016
Making again this year - so easy and delicious ... shop bought is awful compared to this lovely simple recipe
24th Dec, 2015
Just made a batch, added a pinch of mixed spice and a splash of port, delicious and really easy
23rd Dec, 2015
This is so quick and easy to make. I make it every year.
22nd Dec, 2015
Such a simple recipe and so much better than shop bought. Give it a go you won't be disappointed.
22nd Dec, 2015
Such a simple recipe and so much better than shop bought. Give it a go you won't be disappointed.
22nd Dec, 2015
Very simple to make and tastes delicious, particularly with the orange juice - not too sweet with a good punch. Made a batch and popped it in the freezer ready to defrost for Christmas Day.


12th Dec, 2018
Good morning, First question can one use dark muscovado sugar, secondly can it be frozen please?
goodfoodteam's picture
14th Dec, 2018
Thanks for your questions. Yes, you can freeze this. Light muscovado has a milder flavour than the dark variety - ideally we'd recommend using this or light brown soft sugar rather than dark.
21st Nov, 2016
How long will this last in Sterilised jars?
goodfoodteam's picture
28th Nov, 2016
Thanks for your question, still only a week I'm afraid as it is not a preserve. You can freeze it though. Do so on the day of making. Hope that helps!
20th Nov, 2016
Also, if I added a dash of port would the alcohol help preserve this recipe for longer? Or added a slice of orange on the top? Fresh or dried? Think it maybe a trial and error of practice...
20th Nov, 2016
I'd really like to make a batch and give jars to friends and family this Christmas. I have sterilised jars but was wondering if I used this recipe how long the cranberry sauce would keep for? Which method of storage is best? Thank you
goodfoodteam's picture
28th Nov, 2016
Thanks for your question. This recipe is not designed to last longer than a week. We'd suggest freezing it on day of making and then you can portion it up and give to friends in the week before Chistmas. Alternatively you could try one of our edible gifts if you need to give the presents sooner.
13th Dec, 2014
Is there a recommended alternative to orange juice?
goodfoodteam's picture
15th Dec, 2014
Hi mellywelly81 thanks for your question - we haven't tried it in our kitchen with another type of juice but you could try a pomegranate juice, look for a 100% juice and not a juice drink. Let us know how you get on. 
27th Dec, 2016
The recipe freezes brilliantly.
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