Orange & Cranberry Sauce

Orange & Cranberry Sauce

A succulently sticky sauce that’s tart and vibrant for an amazing pop of colour on anyone’s Thanksgiving or Christmassy plate, without the gunk and the junk.


  • 3 Cups Fresh or Frozen Cranberries
  • 2 Oranges juice and zest
  • 2 small apples grated
  • 6 tbsp honey (more/less taste depending)

Makes 2 small jars

Pour the cranberries into a large saucepan on a medium heat. Add the zest of the oranges and then squeeze the oranges and pour the juice in too, and the grated apples, letting the pan simmer away. After 10 minutes bubbling gently, stirring occasionally, add the honey, tasting as you go. It’s meant to be a tart flavour so don’t get carried away.

Simmer for another approx 20 minutes until thickened slightly but still with some juices. Leave to cool before adding to a jar. Store in the fridge for 1 month or freezer for up to 6 months.

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One Comment

  1. I made this for the Christmas period (we tend to have cranberry sauce with everything at Christmas time) and I nearly had to make a second batch to last us as it went so quickly. Being sugarless was ideal for my newly diagnosed diabetic mother-in-law to go with Christmas dinner, and it tasted so much better than shop bought. This is the only cranberry sauce we will ever have now, thank you!

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