This Mary Berry Cranberry Sauce is a tangy and festive recipe, which calls for ruby port and zesty orange. It’s the essential Christmas turkey accompaniment, ready in about 20 minutes.
Mary Berry Cranberry Sauce Ingredients
- 450g (1lb) fresh or frozen cranberries
- 225g (8oz) light muscovado sugar (or demerara sugar)
- 150ml (¼ pint) ruby port (or water/orange juice for a non-alcoholic version)
- 1 large orange, zest and juice
- 1 cinnamon stick (optional, for spiced warmth)
- Pinch of ground allspice or mixed spice (optional)
How To Make Mary Berry Cranberry Sauce
- Dissolve the sugar: Place the light muscovado sugar, ruby port (or liquid of choice), and fresh orange juice into a large saucepan. Heat gently over a low heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil vigorously before the sugar melts.
- Add the aromatics: Add the cinnamon stick (if using), the pinch of spice, and the finely grated orange zest to the syrup.
- Simmer the fruit: Stir in the fresh cranberries. Increase the heat slightly to medium and bring the mixture to a simmer.
- Cook until popping: Cook for about 8–10 minutes. You want the cranberries to soften and burst (you will hear them popping). The sauce will thicken naturally as the pectin is released from the fruit.
- Check consistency: Once the cranberries have popped and the sauce looks thick and glossy, remove the pan from the heat. Remember that the sauce will thicken significantly more as it cools, so it should still be slightly loose at this stage.
- Cool and serve: Remove the cinnamon stick. Pour the sauce into a serving dish or sterilized jar. Allow it to cool completely before serving.
Recipe Tips
- Why use Port: Mary Berry is famous for adding a generous splash of ruby port to her cranberry sauce. It adds a richness and depth of flavor that water simply cannot achieve, making it taste luxurious.
- Sugar choice: While white sugar works, Mary prefers light muscovado sugar. Its molasses content pairs beautifully with the tart berries and gives the sauce a darker, jewel-like color.
- Don’t overcook: If you cook the cranberries for too long, the pectin will break down too much or the sauce will turn into a solid jelly (like jam) once cooled. Take it off the heat while it still looks a bit saucy.
- Frozen cranberries: You can use frozen cranberries directly from the freezer; you do not need to defrost them first. Just add an extra minute or two to the cooking time.
What To Serve With Mary Berry Cranberry Sauce
While turkey is the obvious choice, this versatile sauce pairs well with many dishes.
- Roast Turkey: The classic festive pairing.
- Deep Fried Camembert: The tart sauce cuts through the rich melted cheese.
- Chicken Liver Pâté: A sweet contrast to savory pâté.
- Leftover Sandwiches: Essential for a Boxing Day turkey sandwich.
How To Store Mary Berry Cranberry Sauce
- Refrigerate: Store the cooled sauce in a covered container or jar in the fridge. It keeps very well for up to 1 week.
- Freeze: This sauce freezes brilliantly. Pot it into small containers and freeze for up to 2 months. Defrost in the fridge overnight before serving.
Mary Berry Cranberry Sauce Nutrition Facts
- Calories: 65kcal
- Protein: 0g
- Carbohydrates: 15g
- Fat: 0g
- Saturates: 0g
- Sugar: 14g
- Salt: 0g
Nutrition information is estimated per tablespoon (approx. 20g).
FAQs
Can I make this in advance?
Yes, Mary Berry actually recommends making this up to 3 days in advance. The flavors of the port, orange, and spices infuse better over time.
Is it alcoholic?
The alcohol in the port will mostly evaporate during the boiling process, leaving behind the flavor. However, if you want it strictly alcohol-free, substitute the port with extra orange juice or water.
How do I fix it if it’s too thick?
If the sauce sets too hard in the fridge, simply stir in a tablespoon of boiling water or orange juice to loosen it up before serving.
Try More Recipes:
- Mary Berry Orange Sauce for Duck Recipe
- Mary Berry Chicken in White Wine Sauce Recipe
- Mary Berry Salmon with Lemon Sauce Recipe
Mary Berry Cranberry Sauce Recipe
Description
A classic festive sauce featuring tart cranberries stewed with light muscovado sugar, fresh orange zest, and a generous splash of ruby port.
Ingredients
Instructions
- Dissolve sugar in port and orange juice over low heat.
- Add orange zest and cinnamon stick.
- Stir in cranberries and bring to a simmer.
- Cook for 8–10 minutes until berries pop and sauce thickens.
- Remove from heat and discard cinnamon stick.
- Cool completely before serving.
Notes
- Using light muscovado sugar gives the sauce a lovely caramel undertone that complements the tartness of the cranberries much better than standard white sugar.
- Be careful not to let the sugar mixture boil before the crystals have dissolved, otherwise, the sauce may become grainy.
- The sauce thickens considerably as it cools due to the natural pectin in cranberries, so remove it from the heat while it is still somewhat loose.
Mary Berry Cranberry Sauce Recipe
