Cranberry & Champagne sauce

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

  • Prep:5 mins
    Cook:20 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 116
  • fat 0g
  • saturates 0g
  • carbs 28g
  • sugars 28g
  • fibre 2g
  • protein 0g
  • salt 0.01g


  • 200g golden caster sugar
  • 450g fresh or frozen cranberries
  • splash Champagne or sparkling white wine


Making ahead?
Make the sauce up to the point before adding the Champagne, then keep covered in the fridge for 5 days, or freeze for up to 2 months. To reheat, defrost if frozen, then heat over a gentle flame until sticky. Stir in the Champagne, then allow to cool completely before serving.


  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.

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