Fruity Cranberry Sauce

    9 hours

    This sauce will outshine any shop-bought variety. Cranberries are simmered with apples and pears in a well spiced orange juice. It's the perfect sauce to serve at Christmas dinner with roast turkey (or chicken).

    18 people made this

    Serves: 32 

    • 5 (7.5cm) cinnamon sticks
    • 8 whole allspice berries
    • 8 whole cloves
    • 650g fresh cranberries
    • 550ml orange juice
    • 4 Gala apples, peeled, cored and diced
    • 4 pears, peeled, cored and diced
    • 600g caster sugar
    • 220g dark brown soft sugar

    Prep:20min  ›  Cook:40min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

    1. Place the cinnamon sticks, allspice berries and cloves onto the centre of a 20cm square piece of cheese cloth. Gather together the edges of the cheese cloth and tie with kitchen twine to secure. Place the pouch into a large saucepan along with the cranberries and orange juice. Bring to the boil over high heat and cook until the berries begin to burst, about 10 minutes.
    2. Stir in the apples, pears, caster sugar and dark brown soft sugar. Return to the boil, then reduce heat to medium-low and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice pouch. Scrape the sauce into a bowl, cover and refrigerate overnight. Serve cold.

    Watch how!

    Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

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    Reviews & ratings
    Average global rating:

    Reviews in English (21)


    Fabulous! I didn't have whole spices, so I used ground. I only had time to chill it for a couple of hours, but it still tasted great!  -  03 Apr 2009  (Review from Allrecipes US | Canada)


    I made two different cranberry sauces for Thanksgiving dinner this year - my usual Oranged Cranberry Sauce from this site, and this one. I cut it back to 8 servings, but otherwise followed the recipe. It was a beautiful, flavorful sauce, just a tad sweeter than I like. That could simply be the result of the fruit I used (pears can really vary in sweetness), and is easily fixed by adding a portion of the sugar, then adding more as needed after the fruit has had time to release its juices. I'll definitely make this again!  -  24 Nov 2011  (Review from Allrecipes US | Canada)


    dont know what happened when i rated this before but its a solid 5 ...  -  24 Nov 2009  (Review from Allrecipes US | Canada)