Persian cranberry sauce

Middle Eastern flavours of pomegranate molasses and orange zest bring a new dimension to traditional cranberry sauce, with a thick and chunky texture

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

Nutrition per serving

  • kcal 37
  • fat 0g
  • saturates 0g
  • carbs 8g
  • sugars 7g
  • fibre 1g
  • protein 0g
  • salt 0g


  • 250g fresh or frozen cranberries
  • 2 tbsp pomegranate molasses or balsamic vinegar
  • juice and finely grated zest ½ orange, plus extra zest to serve
  • 2 tbsp golden caster sugar, plus extra to taste
  • pinch of ground allspice


Top tip

The texture of this recipe is thick, like a chutney, so if you prefer a thinner consistency, add 100ml water.


  1. Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.

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