Cranberry Sauce

There’s nothing like proper cranberry sauce – and this stuff is dead easy to make and tastes expensive! Buy a punnet of cranberries, it will make a lot of sauce, but it seems to be OK frozen if there’s a surplus (but maybe use it up before the next year’s festivities!) It takes a while to do, but it’s low maintenance,  so get it started and have it bubbling away at the back of the stove while you start chopping the veggies.


  • Fresh cranberries
  • Red wine
  • Apple juice
  • Spices, such as cinnamon, allspice, freshly ground black pepper, chilli powder (if you’re feeling fiesty)


Put the cranberries into a pan, add a fair old slosh of red wine and about the same of apple juice – enough for the berries to be bobbing around in it, chuck in the spices as well, to taste. Put on a low heat and allow to bubble away with the lid on until there isn’t much liquid left, then add another slosh of wine and apple juice. Keep adding the wine and juice as required.

Eventually the cranberries will have exploded and become soft, and the liquid will become more like sauce and less like punch. By the time it’s done, it’s likely that you’ll have used almost half a bottle of wine, and about the same volume of apple juice.

Serve it with anything you like.

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