Cranberry and orange sauce
Serves: 12
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Cranberry and orange sauce
Serves: 12
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
29Kcal
Fat
0gr
Saturates
0gr
Carbs
7gr
Sugars
5gr
Fibre
1gr
Protein
1gr
Salt
0.1gr
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Ingredients
- 250g fresh or frozen cranberries
- zest and juice of 1 small orange
- 75g caster sugar
- 1 tbsp medium Amontillado sherry
Step by step
Get ahead
Make up to 3 days ahead; chill. The sauce also freezes well.
- Bring the cranberries and orange juice to the boil; simmer for 1 minute. Stir in the sugar, orange zest and the sherry, then simmer gently for 6-7 minutes until the cranberries are tender. Leave to cool.
- Transfer the sauce to a serving dish.
