Cranberry and Orange Sauce

by Edward Daniel

Cranberry and Orange Sauce makes a great accompaniment to any meal, especially at Christmas. What I love about these fruity flavours is this sharp tanginess of the Cranberries, which complement the citric taste of the Orange.

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g Cranberries
  • 150g unrefined raw cane sugar
  • 1 litre filtered water
  • 1 star anise
  • 3 cloves of India
  • 1 black cardamom (if unavailable, use 1 green cardamom)
  • 1 rind and juice of orange


  1. Cut the orange in two and squeeze out the juice. Reserve the juice for later.
  2. Place the orange rind with all the remaining ingredients in a non-stick saucepan. Bring to the boil and then using the smallest ring if on gas fire, cover partially and gently simmer for about 3 hours.
  3. Remove and discard the orange rind. Allow to cool.
  4. Stir in the orange juice and then pot into sterilised jars.
  5. Store in a cool dark place.


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