Cherry red cranberry sauce

by Katherine Frelon

A simple and delicious festive accompaniment

As soon as fresh cranberries arrive, make this sauce so the flavours get to mature before you tuck in on Christmas Day. I make quite a few pots to give as gifts and to keep for the rest of the year, too—double the recipe if you want to do this.


600g fresh cranberries
200g sugar
50g orange flavoured honey
3 strips orange rind
60ml cherry brandy
100ml water
1 clove
A pinch of mace
1 bay leaf
2 star anise
4 juniper berries, bruised


Place all the ingredients in a pan and bring to a simmer. When the berries start popping, stir with a wooden spoon or use a potato masher to break them down, releasing all the delicious juices.

Cranberries contain high levels of pectin, so while the sauce may appear quite runny at this stage, it will set really well.

Pour into sterilised jars and keep until needed.

Recipe: Katherine Frelon