Quick Cranberry Sauce

Ingredients

• 340 g (12 oz)fresh cranberries, washed
• 200 g (1 cup)white sugar
• 80 ml (⅓ cup)orange juice, pineapple juice or mango juice
• 1star anise
• 1 smallcinnamon stick
• 3 sprigsfresh rosemary
• A pinchsalt

Instructions

1. 1

   Wash the cranberries

   Rinse the cranberries thoroughly and put them in a heavy-based pan.

2. 2

   Add the flavourings

   Add the sugar, star anise, cinnamon stick and rosemary.

3. 3

   Season and heat

   Add a pinch of salt and set the pan over medium heat.

4. 4

   Cook the berries

   Stir occasionally as the sugar begins to melt and the cranberries soften.

5. 5

   Press, don’t blend

   As the sauce cooks, press down some of the cranberries if you like, but do not blend it.

6. 6

   Remove the aromatics

   When the sauce is done, take out the rosemary sprigs, cinnamon stick and star anise.

7. 7

   Cool and store

   Let the sauce cool completely, then transfer it to an airtight container.

What is cranberry sauce?

Cranberry sauce is a sweet-tart fruit accompaniment commonly served with roast turkey in North American holiday meals. This quick version cooks fresh berries with sugar, juice and whole spices until they soften and release their juices.

Rosemary adds a fragrant herbal note, while leaving some berries intact gives the sauce a pleasantly chunky texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 965 calories, 2g protein, 252g carbs, 1g fat.

Most of the carbohydrates and sugars come from the white sugar, with additional carbohydrates from the cranberries and juice; the berries also contribute most of the fibre. This sauce contains very little fat or protein, so serve it alongside a protein-rich main and vegetables for a more balanced plate.

Choosing the juice

Orange juice: it gives the sauce a familiar citrus lift that complements the cranberries’ sharpness.

Pineapple or mango juice: either works as an alternative, bringing a different fruity sweetness. Use one juice rather than combining them.

Whole spices and herbs

Star anise and cinnamon: they infuse the cooking fruit with warm spice. Keep them whole so they are easy to remove before serving.

Rosemary: the sprigs lend an aromatic savoury edge. Remove them at the end along with the other whole flavourings.

Getting the texture right

Softened berries: cook until the cranberries have softened and the sugar has melted into the fruit. Stir occasionally to help the mixture cook evenly.

A little pressing: press some berries against the pan as they cook for a thicker, more broken-down sauce. Avoid blending so the finished sauce can retain some texture.

Serving ideas

With savoury food: serve the sauce alongside turkey, grilled meat or meatballs, using it as a bright contrast to rich or savoury flavours.

Beyond the main course: the recipe description also suggests using it in drinks or desserts. Cool it completely before adding it to other preparations.

Cooling and setting

Let the sauce cool completely before packing it into an airtight container. It will thicken as it cools, so judge the final consistency after cooling rather than while it is still hot.

Recipe notes & tips

• Use a heavy-based pan to help the fruit heat evenly.
• Stir from time to time as the sugar melts.
• Press only some of the berries if you want to keep a chunky texture.
• Keep the spices whole so they are straightforward to fish out.
• Cool the sauce fully before sealing it in a container.

Variations

• Use orange juice: choose it for a bright citrus note.
• Try pineapple juice: swap it in for a fruitier alternative.
• Try mango juice: use it instead of the other juice options for a different sweet flavour.
• Make it less sweet: reduce the sugar, bearing in mind the sauce will taste sharper.
• Keep it chunkier: press fewer berries as they soften.

Common mistakes to avoid

• Blending the sauce: this removes the berry texture; press the fruit by hand instead.
• Leaving in the aromatics: remove the rosemary, cinnamon and star anise before serving.
• Skipping the occasional stir: stir as the sugar melts to help the mixture cook evenly.
• Packing it while hot: allow the sauce to cool completely before storing.
• Pressing every berry: leave some intact if you want a chunkier finish.

How to store

Once cool, store the sauce in an airtight container in the fridge and use within about a week. Reheat gently in a pan or microwave, stirring until warmed through; it can also be served cold.

Frequently asked questions