Three main ingredients and one pan. The berries burst as they cook and their natural pectin sets the sauce as it cools, so it looks too runny in the pan and is perfect by dinner. Make it up to a week ahead and get one job off the list.
Everything you need
- 3 cups (340 g) fresh or frozen cranberries (one 12 oz bag)
- ¾ cup (150 g) granulated sugar
- ½ cup (124 g) orange juice
- ½ cup (118 g) water
- 1 tsp orange zest
- a pinch fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
0 of 5 done-
Put the sugar, orange juice and water in a medium pan and stir over medium heat until the sugar dissolves.
For this step
- ¾ cup (150 g) granulated sugar
- ½ cup (124 g) orange juice
- ½ cup (118 g) water
- 1 tsp orange zest
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Add the cranberries and bring to the boil, then lower to a steady simmer.
For this step
- 3 cups (340 g) fresh or frozen cranberries (one 12 oz bag)
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Cook for 10 to 12 minutes, stirring now and then, until most of the berries have burst and the sauce coats a spoon.
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Stir in the orange zest and salt. Taste, and add a spoonful more sugar if your berries were very sharp.
For this step
- ¾ cup (150 g) granulated sugar
- ½ cup (124 g) orange juice
- 1 tsp orange zest
- a pinch fine salt
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Cool to room temperature, then chill. It thickens a lot as it cools.
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Worth knowing
- Frozen cranberries go straight into the pan, no need to thaw. Add a minute or two to the cooking time.
- Stop cooking while the sauce still looks a little loose. Cooked too long, it sets as firm as jelly.
Make it your own
- Add a cinnamon stick and 2 cloves while it simmers, and take them out before serving.
- Use maple syrup instead of sugar: ½ cup (161 g), plus 2 tbsp extra water.
Storing & freezing
Covered in the fridge for up to 10 days, or frozen for 2 months.
Frequently asked
How many cups of cranberries are in a 12 oz bag?
About 3 cups. A standard 12 oz bag weighs 340 g.
Can I use dried cranberries?
Not for this recipe. Dried cranberries are already sweetened and won't burst and set the sauce. Use fresh or frozen.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.