Really simple cranberry sauce

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

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

Nutrition per serving

  • kcal 56
  • fat 0g
  • saturates 0g
  • carbs 15g
  • sugars 15g
  • fibre 0g
  • protein 0g
  • salt 0.01g


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


Fast flavour

Try a few additions to give your sauce an edge. Add blanched strips of orange zest for a Cumberland sauce-style twist or spice it up with ginger or chilli. A splash of port to a simple recipe can add a kick, too

Use up leftovers

Fold cranberry sauce through Greek yogurt and use it in Boxing Day sarnies with cold ham, turkey, lettuce and pickled walnuts.


  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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