Homemade cranberry sauce with orange, port and spices couldn't be easier to make and it's infinitely superior to shop bought jars.
Perfect with turkey on the big day, it's so versatile to eat with cold cuts, cheese and cold pies the whole year round. Not forgetting sandwiches, hot paninis or easy appetisers made with puff pastry and brie.
This recipe makes enough for 10 servings and has a rich fruity flavour that the whole family will love.
Bon appétit!
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I'm a real lover of this sauce. As a child, it was just a jar of something sweet and fruity, to slather on the turkey once a year. My love for it has increased over the years and now I can't contemplate a roast chicken without it all year round.
Of course, I could never buy it in France and my very fruitless attempt at growing cranberries at home resulted in a lot of dead bushes. I've since found out that they are really difficult to grow, perhaps because I didn't live in a bog! Luckily, fresh cranberries are now often available in the UK and France, so here is mycranberry orange version , packed full of festive flavours.
Why you will love this sauce
- no skills required
- just one pot for an easy clear up
- ready in 25 minutes with minimal work
- perfect for making in advance
What are the ingredients?
I have deliberately used a lot less sugar in this recipe and instead added a lot of Christmas flavours.
Aside from fresh cranberries I've used an orange and extra juice, cinnamon, cloves and some juniper berries.
I've also added port for extra richness but obviously you can just leave it out if you wish.
How to make cranberry sauce from scratch
Start by making a bouquet garni by putting a cinnamon stick, cloves, and juniper berries in a piece of muslin and then tie with string. This will make it easier to remove the spices when the sauce is made.
Put the cranberries in a saucepan with sugar, finely sliced orange rind, (zest if you prefer), orange juice and the bouquet garni.
Bring the whole lot to the boil and simmer for 20 minutes, stirring occasionally. Leave to cool before serving.
Recipe FAQs
Juniper berries are not true berries but seed cones from the juniper bush. They have medicinal properties which some people still use. Juniper berries are also the principle flavouring in gin.
They are great in a sauce too like in chicken with tarragon and juniper berries or as a marinade in salmon gravlax with gin and juniper.
I eat this all year round with all poultry or even pork and ham.
Try a toasted sandwich with leftover turkey, brie and the spiced sauce or serve with a baked camembert as an appetiser.
This sauce will keep for about a week in the fridge. I haven't tried freezing it as it's so quick to make.
The good thing about this sauce is that it will go with many meals over the Christmas period. The orange flavours go particularly well with duck, goose and game birds and it is perfect with gammon too.
Top tips
- be careful when removing the orange peel not to remove the bitter white pith
- when the cranberries are heated they have the tendency to burst open and spit hot juice so beware when simmering the sauce
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More Christmas recipes with cranberries to try
📋 Recipe
Spiced Orange Cranberry Sauce with Port
Ingredients
- 300 g fresh cranberries
- 1 orange
- 50 g sugar
- ½ cinnamon stick
- 3 cloves
- 3 juniper berries
- 2 tablespoon ruby port optional
- 30 ml orange juice approx to make up to 100ml with juice from the orange
Instructions
- Remove the peel from the orange, leaving the pith. Cut into fine slices. Alternatively zest the orange peel. Juice the orange.
- Lightly squeeze the juniper berries and wrap in muslin with the cinnamon and cloves.
- Make the orange juice up to 100ml with fresh orange juice.
- Put all of the ingredients into a pan, heat gently, stirring until the sugar has dissolved. Let simmer for 20 minutes then remove the bouquet garni and transfer to a serving dish.
Notes
- be careful when removing the orange peel not to remove the bitter white pith
- when the cranberries are heated they have the tendency to burst open and spit hot juice so beware when simmering the sauce
This recipe was first published on the 23 December 2018 but has been updated with more information.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Soniya
Oh. My this looks so delicious and inviting.. can't wait to try it this weekend!
Toni Dash
This is really amazing! I enjoyed making this! So easy!
Kacie Morgan
This looks really good and it would make for a refreshing alternative to the usual Christmas dinner condiments!
Erika
The port in this cranberry sauce is amazing! Yum!
Patricia @ Grab a Plate
The addition of port really makes this special! I love serving this during the span of the winter holidays!
Beth
Yummy! This looks so delicious and tasty! My husband is going to love this recipe! I can't wait!
Lisa Huff
You put port in your cranberry sauce?! How come I never thought of that?! haha! Genius!
Danielle Wolter
This would be totally amazing on duck or goose! I absolutely cannot wait to try it for Christmas 🙂
Charla
Saving this recipe for Christmas morning so I can prepare it for my turkey.
Mama Maggie's Kitchen
Hmm yum! Just the sight of this cranberry sauce makes me drool! The additional taste of orange sounds really delicious!
Amanda
Thanks Megala. Yes, the kitchen always smells amazing when I make this!
Megala
Love this bright red sauce! I could very well imagine the aroma of delicious cranberry sauce.
Amanda
Thanks Beth. I use juniper in lots of dishes and it will go really well with your game too!
Amanda
Thanks. It's really good Caroline.
Amanda
Thanks Claudia!
Claudia Canu
Where I live I don't have access to cranberries, but I'll definitely save this recipe for when I'll find some 😉
Caroline
Love the idea of adding Juniper to cranberry sauce, that would add a really nice subtle flavour.
Beth Neels
Ooohhh! I love the sound of this cranberry sauce! I have recently found juniper and really enjoy it. I can't wait to try it!
Amanda
Thanks Amanda.
Amanda
Love the addition of juniper. Yum!!
Amanda
Thanks Mary. I love simple recipes packed full of flavour!
Amanda
Thanks Karen. I will eat it with any poultry - maybe draw the line at pigeon! We are very chilled. Hope you are having a good one too!
Karen (Back Road Journal)
Your recipe sounds great and you are right, it would be terrific with chicken. I hope you are having a wonderful Christmas Day.
Mary Bostow
Gorgeous pictures Amanda! A great simple recipe, too – looks delicious! I have to try this! Looks amazing! Perfect. This is a great idea. Thank you for sharing this great recipe.
Amanda
Thanks! It really does smell amazing!
Amanda
Thanks Tayler. Now I'm thinking about a ginger twist for next time!
Amanda
Thanks Silvia. I was the same in France when I found them!
Amanda
Thanks Danielle!
Danielle Wolter
This sounds so delicious and easy to make. Perfect for xmas dinner!
Silvia
Last year was the first time I've seen fresh cranberries where I live (Spain) and I got pretty excited. I really wanted to make cranberry sauce. Next time I'll add orange zest as well. Yours looks delicious!
tayler
I love a good cranberry sauce with a kick! Usually I spice things up with ginger but juniper sounds like an interesting twist!
Demeter
I bet this smells amazing too! Such a festive dish to add to the dinner table!
Amanda
Thanks Jack! Merry Christmas to you!
Jack Collier
Looks and sounds delicious ❤