Cranberry, Port and Orange Sauce

Cranberry, Orange and Port Sauce from Kylee Newton's The Modern Preserver

Once you've had this cranberry sauce for your Christmas dinner you'll never go back to a shop-bought one. This is fresh, tart and boozy with a lovely orange-scented aroma. It's also very easy.

If you want a large quantity of cranberry sauce, simply double the ingredients and cook for a further 5-10 minutes.

For how many? Makes 3x 300ml jars


  • 500g cranberries
  • 200g caster sugar
  • 100ml water
  • 1 orange, zest and juice (you need 100ml juice)
  • 3/4 tsp ground cinnamon
  • 80ml port, tawny or ruby


Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil.

Wait and listen for the cranberries to pop, about 5-10 minutes. When they have started to open and soften, give them a wee mash to let out all the pectin so that the sauce thickens.

Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.

Remove from the heat, ladle into warm, dry, sterilised jars and seal.

Best eaten straightaway. Once opened, keep in the fridge and eat within 1-2 weeks.

Watch how to make the recipe:


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