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Make your own cranberry sauce.



1kg of cranberries

2 oranges, zested

400ml of orange juice

1 pinch of ground ginger

1 pinch of mixed spice

1 pinch of cinnamon

400g of brown sugar


  1. Start the cranberry sauce by combining the orange juice, zest and spices in a heavy based saucepan. Bring to a simmer and reduce by half. Add the cranberries and cook on a low heat to slowly stew the fruit without burning.

  2. As soon as the cranberry mixture resembles a loose jam like consistency, add the sugar and bring back to the boil. Reduce the heat to a simmer and cook for a further 10 minutes, then remove from the heat.

  3. When warm, taste for sweetness, adding sugar to taste. Remember that you want to achieve a balance between sweet and sour. Freeze if storing for more than 3 days or refrigerate before serving


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