Mary Berry Cranberry Sauce Recipe

Name: Mary Berry Cranberry Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 340g fresh cranberries; 200g caster sugar; 150ml fresh orange juice; Finely grated zest of 1 orange; 2 tbsp water

Mary Berry Cranberry Sauce is a classic sweet and tangy accompaniment that brings festive flavor to roast turkey, chicken, and holiday dinners. Made with fresh cranberries, orange juice, and sugar, this sauce has a glossy texture with the perfect balance of tartness and sweetness. It is incredibly easy to prepare and requires only a handful of ingredients. From start to finish, this recipe takes about 20 minutes, making it ideal for both special occasions and everyday meals.

Ingredients

For the Cranberry Sauce

340g fresh cranberries
200g caster sugar
150ml fresh orange juice
Finely grated zest of 1 orange
2 tablespoons water

How to Make Mary Berry Cranberry Sauce

Prepare the ingredients: Wash the cranberries thoroughly and discard any soft or damaged berries. Finely grate the orange zest and squeeze the juice.
Combine everything in a saucepan: Add the cranberries, sugar, orange juice, orange zest and water to a medium saucepan.
Bring to a simmer: Place the saucepan over medium heat and stir occasionally until the sugar dissolves completely.
Cook the sauce: Allow the mixture to simmer gently for 10 to 15 minutes. The cranberries will begin to burst and release their natural pectin, thickening the sauce.
Check the consistency: Once most of the berries have burst and the mixture looks glossy, remove it from the heat. The sauce should still appear slightly loose as it thickens while cooling.
Cool completely: Transfer the sauce to a bowl and leave it to cool. Refrigerate until chilled and ready to serve.
Serve: Spoon alongside roast turkey, chicken, pork, stuffing or festive sandwiches.

Tips for the Best Mary Berry Cranberry Sauce

How do I stop cranberry sauce from becoming too thick?

If the sauce thickens too much, stir in a tablespoon or two of warm orange juice or water until it reaches your preferred consistency.

Can I make cranberry sauce less sweet?

Yes. Reduce the sugar by 25 to 50 grams if you prefer a sharper and more tart cranberry flavor.

Why is my cranberry sauce runny?

The sauce may need a few extra minutes of cooking. Remember that cranberry sauce also thickens significantly as it cools.

How can I add more flavor?

Try adding a cinnamon stick, a pinch of mixed spice, or a splash of port during cooking for a festive twist.

Serving Suggestions

Serve with roast turkey and gravy.
Pair with roast chicken or duck.
Add to leftover turkey sandwiches.
Serve alongside baked brie or cheese boards.
Use as a topping for festive stuffing.
Spoon over pork loin or gammon.

Storage

Room Temperature

Cranberry sauce should not be left at room temperature for more than 2 hours after serving.

Refrigerator

Store in an airtight container in the refrigerator for up to 7 days. The flavor often improves after a day or two.

Freezing

Freeze in a sealed freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 95 kcal
Carbohydrates: 24g
Protein: 0.2g
Fat: 0.1g
Saturated Fat: 0g
Sodium: 2mg

Nutrition values are estimates and may vary depending on the exact ingredients used.

FAQs

Can I make Mary Berry Cranberry Sauce in advance?

Yes, cranberry sauce can be made up to one week ahead and stored in the refrigerator until needed.

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly. Use them directly from frozen without thawing.

Why does cranberry sauce thicken after cooling?

Cranberries contain natural pectin, which causes the sauce to set and thicken as it cools.

Can I freeze homemade cranberry sauce?

Yes, freeze it in an airtight container for up to three months and thaw overnight in the refrigerator.