Cranberry Sauce

Cranberry Sauce

I’ve always had cranberry sauce with turkey, from the little portion in the tv dinners we grew up with to the solid lump that came out of a can, I couldn’t have turkey without it.  As a kid I loved it, I thought it was like having jam with your meal! The first time I made my own was in the early 90’s when Delia Smith had a Christmas series on tv.  I loved that series, it’s the first cookery series I remember watching on tv. Possibly because it was a series devoted to Christmas it really caught my interest and I hung on to Delia’s every word. Delia inspired me to make a Christmas cake, my own stuffing, to get my turkey from a butcher, the name Kelly Bronze and how to make your own cranberry sauce. That was the time in my life when I stopped just cooking dinner but started enjoying the ingredients and making things from scratch.  Delia, I believe, was almost responsible for fresh cranberries becoming available in the UK!

Although I started off all those yeas ago using Delia’s recipe it has now become my own with different additions over the years. This version fills the house with the scent of Christmas. With the addition of red wine, cinnamon and cloves its reminiscent of mulled wine.  The tartness of the cranberries and the hint of citrus balance out the sweetness so it’s still sweet but not overly so. It’s an easy all in one pan, ready in 5-10 minutes recipe and can be made in advance.

Cranberry Sauce


  • 300 gram fresh cranberries, rinsed (supermarket punnets differ, just use 1 punnet).
  • Zest and juice of 1 orange.
  • 100 gram light muscodavo sugar.
  • 100 ml red wine.
  • 1 bay leaf (fresh if you can).
  • 1 cinnamon stick.
  • 3 cloves.


  1. Put all of the ingredients in a pan.
  2. Heat over a medium heat until it all starts to come to the boil and the cranberries start popping.
  3. Reduce the heat and simmer, stirring frequently, until the cranberries are soft (about 5 minutes).
  4. Turn off the heat and leave to cool with the cinnamon stick, cloves and bay leaf left in to infuse with flavor.
  5. When cool fish out the cinnamon, cloves and bay leaf (good luck finding the cloves!)
  6. Store in the fridge in a clean jar or a Tupperware pot. This will keep in the fridge for a couple of weeks.
  7. Serve at room temperature.


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  1. #1 by Charlotte Pike on November 20, 2011 - 16:30

    Jayne, this looks so delicious! I must try it this year. We don’t have turkey but may have to get a crown to have cold with this. Yum!

    Charlotte X

    • #2 by jaynerly on November 22, 2011 - 10:24

      Thanks! I hope you like it if you do try!

  2. #4 by lizthechef on November 20, 2011 - 16:38

    I love Delia too but she hasn’t made a huge impression here in the US – yet. A bay leaf in cranberry sauce is new to me – great idea!

    • #5 by jaynerly on November 22, 2011 - 10:24

      She has been hugely popular here for so many years! Ive seen so many recipes over the years and taken ideas from them all! I think Im settled with this recipe now though! Happy Thanksgiving to you!

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