Cranberry & marmalade sauce

A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus – easy to make in just 15 minutes

  • Prep:5 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 69
  • fat 0g
  • saturates 0g
  • carbs 16g
  • sugars 16g
  • fibre 2g
  • protein 0g
  • salt 0g


  • 300g pack fresh or frozen cranberries
  • juice 1 orange
  • 50g light muscovado sugar
  • 100g orange shred marmalade


  1. Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.

Suggested recipes from this collection...