Spiced cranberry sauce

Make this spiced cranberry sauce to serve at your festive dinner table. It’s thick and chunky like chutney – for a thinner consistency, just add 100ml water

  • Prep:5 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 37
  • fat 0g
  • saturates 0g
  • carbs 8g
  • sugars 0g
  • fibre 0.2g
  • protein 2g
  • salt 0g


  • 250g fresh or frozen cranberries
  • 2 tbsp pomegranate molasses or balsamic vinegar
  • ½ orange, finely zested and juiced
  • 2 tbsp golden caster sugar, plus extra if needed
  • pinch of ground allspice


  1. Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.

  2. If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.

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