Our favourite cranberry sauce

    20 min

    This recipe was given to me by a friend of ours. It has been a Christmas lunch favourite for over ten years.

    269 people made this

    Serves: 16 

    • 375g (13 oz) fresh cranberries
    • 350ml (12 fl oz) water
    • 5 whole cloves
    • 5 whole allspice berries
    • 3 cinnamon sticks
    • 400g (14 oz) caster sugar

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place fresh cranberries and water in a medium saucepan over medium heat.
    2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag or muslin. Place in the water with cranberries.
    3. Cook until cranberries begin to burst, about 10 minutes.
    4. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

    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 (249)


    Do you think this could be made in advance like a jam? I'd like to make a few jars for friends  -  20 Oct 2012


    I never made cranberry sauce before, and decided that I would make it for the family Thanksgiving dinner this year. It was a HIT. The only thing that I had to change is that when you first start cooking this, bring to a boil then reduce to medium heat and wait for the berries to burst. Otherwise it doesn't get as thick as you would expect. I figured this out based on reviewing other similar cranberry sauce recipes before making this one. I decided upon this one because of all the spices that were in this. They really made a delicious cranberry sauce.  -  27 Dec 2006  (Review from Allrecipes US | Canada)


    WOW! This stuff is so good I couldn't stop eating it out of the saucepan and I've never been a fan of cranberry sauce! If you can boil water, you can make this. After reading other reviews, I decreased sugar to about 1 1/2 cups and I grated the zest of one small orange right over the pot as it cooked, which I think gave it just the right layering of flavors without overpowering it. Thanks for the recipe - it's a keeper and has now joined my holiday recipe collection.  -  21 Nov 2006  (Review from Allrecipes US | Canada)