Hands up, who buys cranberry sauce in a jar? Well, don’t… because making it yourself couldn’t be easier with Mary Berry’s tasty recipe
It’s never too early to start planning for Christmas. This year why not challenge yourself with a delicious, fresh homemade cranberry sauce. This powerful little winter berry is considered a superfood and a great source of vitamins and antioxidants. They’re also bang in season this month – and even better, this sauce is inspired by the Queen of Christmas, none other than Mary Berry herself.
- 100g light muscovado sugar
- 100ml orange juice
- 250g pack fresh cranberries (or frozen if you prefer)
- Large pinch ground allspice
- Large pinch ground cinnamon
Optional to make it proper festive:
- 25ml port
- 25ml cider vinegar
Tip the ingredients into a pan, stir and bring to the boil. Then simmer for around eight to 10 minutes until the cranberries are tender but still holding their shape. The sauce will thicken as it cools. It should keep in the fridge for about a week. On the day, bring to room temperature before serving.