Cranberry Grape Sauce

Ingredients

• 200 g (2 cups)fresh or frozen cranberries
• 300 g (2 cups)whole red grapes
• Zest of 1orange
• 120 ml (½ cup), plus more as neededfreshly squeezed orange juice (from about 2–3 oranges)
• 100 g (½ cup)granulated sugar

Instructions

1. 1

   Combine ingredients

   Add the cranberries, grapes, orange zest, orange juice and sugar to a small 3-quart saucepan. Stir to combine.

2. 2

   Simmer the sauce

   Bring the mixture to a boil, then lower the heat to medium-low and simmer for about 10–15 minutes, stirring occasionally, until it reaches your preferred thickness. The cranberries will burst and the grapes will soften. If the sauce thickens too much, add more orange juice as needed. It will thicken further as it cools.

3. 3

   Adjust and serve

   If you like, press the sauce with a spoon or masher to break up some of the fruit until it reaches your preferred consistency. Serve warm or cold.

What is cranberry grape sauce?

Cranberry sauce is a familiar American accompaniment, often served with a roast holiday meal. This version keeps the cranberries’ tartness but adds whole grapes for extra fruitiness and a chunkier texture.

Cranberries release their juices as they cook, while the grapes soften in the same pan. Orange zest and juice bring a citrus note, and sugar rounds out the sharp fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 1g protein, 32g carbs, 0g fat.

Most of the carbohydrates come from the cranberries, grapes, orange juice and sugar. The recipe contains very little fat and only a small amount of protein, so serve it as an accompaniment rather than the main part of the plate. Pair it with a protein-rich main and vegetables for a more balanced meal.

Choosing the fruit

Cranberries: Fresh or frozen berries both work; there is no need to thaw frozen cranberries first. They will soften and burst as the sauce simmers.

Grapes: Use whole red grapes as listed. They soften during cooking, giving the finished sauce tender pieces alongside the cranberries.

Balancing citrus and sweetness

Orange: Zest and freshly squeezed juice provide the citrus flavour. Zest the orange before juicing it, and keep extra juice nearby in case the mixture becomes too thick.

Sugar: The measured sugar balances the tart cranberries. The fruit can taste sharper while hot, so assess the flavour after it has cooled a little.

Getting the texture right

Simmering: Stir occasionally as the fruit cooks so it heats evenly. The cranberries bursting and the grapes softening are signs that the fruit is breaking down.

Thickness: Stop cooking when the sauce is slightly looser than you want to serve it; it thickens as it cools. For a smoother result, press some of the fruit with a spoon or masher rather than mashing everything.

Timing and pan choice

A small 3-quart saucepan gives the ingredients room to simmer together. Bring the mixture to the boil first, then reduce the heat to medium-low for the 10–15-minute simmer.

The stated cooking time is a guide, since the final thickness depends on how long the sauce simmers. Keep an eye on it towards the end and add orange juice if it is reducing more quickly than you prefer.

How to serve it

Serve the sauce warm or cold alongside roast turkey, chicken or another savoury main. Its sweet-tart fruit flavour also works as part of a holiday spread.

For a cold serving, let the sauce cool before transferring it to the table. Its thicker consistency makes it easy to spoon alongside the rest of the meal.

Recipe notes & tips

• Use a small 3-quart saucepan so the fruit cooks together as directed.
• Stir occasionally during the simmer to help the mixture cook evenly.
• Add extra orange juice a little at a time if the sauce becomes too thick.
• For a chunkier result, mash only a few of the softened berries and grapes.
• Let the sauce cool before judging its final thickness, as it firms up as it cools.

Variations

• Less sweet: Reduce the sugar to suit your taste, keeping in mind that the cranberries are tart.
• More citrus: Add a little extra orange zest for a stronger orange aroma.
• Smoother texture: Mash more of the cooked fruit with a spoon or masher.
• Chunkier texture: Leave the softened fruit largely intact instead of pressing it.
• Frozen cranberries: Use them straight from the freezer without thawing first.

Common mistakes to avoid

• Cooking too long: The sauce keeps thickening as it cools, so stop when it is a little looser than your target texture.
• Letting it get too thick: Stir in extra orange juice as needed during cooking.
• Mashing all the fruit: Press only some of it if you want to keep the grape and berry pieces.
• Skipping the occasional stir: Stir now and then so the fruit heats evenly in the pan.
• Judging the sweetness while piping hot: Let a small spoonful cool slightly before tasting and adjusting your expectations.

How to store

Cool the sauce, then store it in a covered container in the fridge for up to 4 days. Reheat gently in a saucepan or microwave, stirring and adding a little orange juice if it has become too thick; it can also be served cold.

Frequently asked questions