Cranberry and clementine sauce

This quick and easy-to-make cranberry sauce will make your Christmas Dinner.  It's also great with leftovers on Boxing Day.

  • Vegetarian
  • Christmas


300g pack fresh cranberries
Juice 1 clementine
75g light brown muscovado sugar


  1. Place the cranberries in a small pan.  Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water.  Add to the pan and gently bring to the boil.  reduce the heat and simmer for 5 minutes, or until the berries start to burst.
  2. Add the sugar and stir.  Simmer for 7-10 minutes, or until the sauce is thick.  Transfer the sauce to a small bowl.  Serve warm or cold.

Get ahead

Make the sauce up to 1 week in advance, cover and keep in the fridge.  Stir well before serving.  

To freeze

Make as above and freeze up to 1 month ahead.  Defrost thoroughly overnight and stir well before serving hot or cold.

Cranberry and clementine sauce
  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 199kj
Fat Trace
Saturated Fat 0g
Carbohydrate 11.5g
Sugars 11.5g
Protein 0.2g
Salt Trace
Fibre 1g

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4 stars

Average user rating Based on 5 ratings

This recipe was first published in Wed Nov 12 15:13:57 GMT 2014.