3.8/5 rating (21 votes)

Cranberry and Red Currant sauce

  • Heat None
  • Serves 10
  • Prep 5 mins
  • Cook 30 mins
Cranberry and Red Currant sauce

Hari says

A tangy warming sauce, made with spices and gorgeous red berries, that works perfectly with roast dishes of pork, goose and turkey. I have always loved cranberry sauce because the berries are so wonderful, it's even more special to make this yourself and the sweet and sharp balance is just delicious. 

  • Ingredients
  • Method
  • 150g cranberries
  • 50g red currents
  • 1 tbsp honey
  • 2 tbsp brown sugar, or to taste
  • 7cm piece cassia bark
  • 6 whole cloves
  • 1 tsp ground ginger
  • 3/4 cup water
  • zest of 1 orange
  • splash of vinegar
  • 2 dried Kashmiri red chillies



  1. In a saucepan combine the cranberries, the honey, the brown sugar, the cassia bark, the cloves, ginger, water, orange zest, vinegar and chillies.
  2. Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the berries have burst and the mixture is thickened.
  3. Transfer the sauce to a bowl or decant into warm sterilised jars and put the lids on. Let it cool and store for at least a month in a cool dry place. Serve the sauce at room temperature.


Nutritional information

Typical values* per Serving
Fat (g)0
of which saturates (g)0
Carbohydrates (g)7
of which sugars (g)5
Fibre (g)1
Protein (g)0
Salt (mg)2
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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