Cranberry Sauce

  • This is not a hot pouring sauce.
  • More like a jam in constancy.
  • It is a fresh tasting sauce –
  • But not over sweet like many of the bought sauces in jars
  • Great with hot roast meats such as pork, chicken, duck or turkey.
  • Great with cold smoked meats and sausages.
  • Does not keep very long – maybe a week – keep in the fridge – best to make it a day or two before being needed. 


  • `250g fresh cranberries
  • 50 – 75g granulated sugar (to taste)
  • Zest and juice of 1 orange
  • ¼ teaspoon of ground cinnamon
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of freshly ground nutmeg
  • Large pinch of ground cloves


  • In a saucepan heat the cranberries, zest and juice of the orange and the sugar.
  • Stir gently with a wooden spoon as the fruit starts to pop.
  • Add the spices and continue cooking till all the fruit has popped.
  • Carry on stirring till you get a thick sauce and all the liquid has been absorbed.
  • Adjust sweetness if too tart.
  • This will keep for a few days in the fridge.
  • Bavarian china dish

Published by


I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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