Cranberry and Orange Sauce
This beautifully simple cranberry sauce has become an absolute staple in our house at Christmas, and it is honestly one of those recipes I look forward to making every year! The orange adds a lovely natural sweetness and depth that transforms the sharp tang of cranberries into something really special.
I started making my own cranberry sauce a few years ago when I realised just how much refined sugar lurks in the shop-bought versions and often fructose-glucose syrup, which many families are working hard to avoid. When you make it yourself, you know exactly what’s going in, and it takes literally 5 minutes to make. Yes, really!
Whilst we always have this on the table alongside our Christmas turkey, we’ve also started enjoying it year-round with venison or any roasted meat. It’s wonderfully versatile and makes everything taste that bit more special.
From a nutritional perspective, cranberries are absolute heroes. They’re rich in proanthocyanidins, which are brilliant for supporting a healthy urinary tract and kidneys. They also contain useful nutrients, including vitamins C and K1, as well as the minerals manganese and copper, so this sauce isn’t just tasty; it’s actually doing you good, too.
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Cranberry and Orange Sauce
- 300 g Cranberries ((Fresh))
- 2 Oranges
- 4 tbsp Honey
- Zest one of the oranges and squeeze the juice of both oranges.
- Add the orange zest, juice, cranberries and honey to a saucepan and cook for 5 minutes on a medium heat until the cranberries are soft.
- Use a wooden spoon to stir quite vigorously to break up the cranberries and turn the mixture into a thick sauce.
- Once it has cooled, maybe stir in some Jarrah honey to give it some extra antimicrobial properties.
Add more honey if you like a sweeter cranberry sauce.
Switch from honey to maple syrup if you’re a wholly vegan family.
This cranberry sauce stores in a glass jar in the fridge for up to two weeks and in a container in the freezer for up to 3 months.
NB. This is an update of a recipe published 9 December 2015.
Responses