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Mulled cranberry sauce

Published: 30 Nov 11
Updated: 18 Mar 24

This mulled cranberry sauce recipe – with ginger and cinnamon – has a real kick to it – serve alongside bread sauce and turkey gravy for the ultimate in Christmas side dishes.

Easy
December 2011

Test kitchen approved

Serves 6-8 people
Takes 10 minutes to make, 12 minutes to cook

This mulled cranberry sauce recipe – with ginger and cinnamon – has a real kick to it – serve alongside bread sauce and turkey gravy for the ultimate in Christmas side dishes.

Nutrition: per serving

Calories: 44kcals,
Fat: 0.1g (trace saturated)
Protein: 0.2g
Carbohydrates: 8.8g (9g sugars)
Fibre: 1.9g
Salt: Trace

For 8 servings

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Ingredients

50ml tawny port
½ tsp fresh ginger, finely grated, plus extra (optional)
Grated zest and juice of ½ orange
1 cinnamon stick
50g caster sugar, plus extra (optional)
375g cranberries

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Method

Put the port, ginger, orange zest and juice, cinnamon stick and sugar into a pan and gently heat, stirring until the sugar has dissolved. Add the cranberries and simmer gently for 8-10 minutes until they begin to burst and the sauce starts to thicken. Add more sugar or spice to taste, then set aside and allow to cool completely before serving.

Recipe from December 2011 Issue

Nutrition

For 8 servings

Nutrition: per serving

Calories: 44kcals,
Fat: 0.1g (trace saturated)
Protein: 0.2g
Carbohydrates: 8.8g (9g sugars)
Fibre: 1.9g
Salt: Trace

delicious. tips

You can make the cranberry sauce up to 1 week beforehand. While it’s still hot, pour into a 450ml sterilised jam jar and seal.

FREEZE: let the finished sauce cool then freeze, sealed in a freezer bag or container, for up to 6 months. Defrost at room temperature overnight.