Mary Berry’s Fresh Cranberry Sauce is made with fresh cranberries, caster sugar, a thin-skinned orange, mixed spice powder, and freshly grated nutmeg. This easy cranberry sauce recipe creates a delicious side dish that takes about 5 minutes to prepare and can serve up to 4 people.
This Fresh Cranberry Sauce Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Fresh Cranberry Sauce Ingredients
- 225g (8oz) fresh cranberries
- 150g (5oz) caster sugar (or superfine sugar)
- 1 small, thin-skinned orange, cut into quarters, seeds removed
- ½ tsp mixed spice powder
- A pinch of freshly grated nutmeg
How To Make Mary Berry Fresh Cranberry Sauce
- Prepare the ingredients: Cut the orange into quarters and remove any seeds.
- Blend the mixture: Place the cranberries, sugar, orange quarters, mixed spice powder, and nutmeg into a food processor.
- Process until smooth: Whizz the ingredients together until you have a smooth consistency.
- Serve your cranberry sauce: Serve cold, or gently heat it if you prefer it warm.
Recipe Tips:
- Use Fresh Cranberries: Fresh cranberries give the best flavor and texture. Frozen cranberries can be used, but they might make the sauce a bit watery.
- Adjust the Sweetness: Taste the sauce after blending and add more sugar if needed, especially if your cranberries are very tart.
- Blend Well: Make sure to blend the sauce until it’s completely smooth. Any large pieces of orange peel might make the sauce bitter.
- Chill for Best Flavor: Let the sauce chill in the fridge for at least an hour before serving. This helps the flavors to meld together.
- Serve Warm or Cold: This sauce tastes great both ways. Gently warm it up if you prefer a warm sauce, or serve it cold straight from the fridge.
What To Serve With Fresh Cranberry Sauce?
This tangy cranberry sauce pairs well with roast turkey, roast chicken, pork chops, or baked ham. It can also be served alongside mashed potatoes, stuffing, green beans, or Brussels sprouts for a delicious holiday dinner.
How To Store Leftovers Fresh Cranberry Sauce?
- Refrigerate: Let leftovers fresh cranberry sauce cool to room temperature first. Then, put it in an airtight container and store it in the fridge. It will last for up to 10 days.
- Freeze: After cooling, put the leftovers fresh cranberry sauce in a freezer-safe container with some space at the top. Freeze for up to 2 months. Thaw it in the fridge overnight before serving.
Mary Berry Fresh Cranberry Sauce Nutrition Facts
Serving Size: 1 serving (based on a 12-serving recipe)
- Calories: 50.7
- Total Fat: 0.1 g
- Saturated Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Potassium: 90.4 mg
- Total Carbohydrate: 13.2 g
- Dietary Fiber: 1.7 g
- Sugars: 5.0 g
- Protein: 0.4 g
More Mary Berry Recipe:
- Mary Berry Toffee Sauce
- Mary Berry Toffee Sauce
- Mary Berry Christmas Apricot Trifle
- Mary Berry Salted Caramel Brownies
- Mary Berry Lemon Mousse
Mary Berry Fresh Cranberry Sauce
Description
Mary Berry’s Fresh Cranberry Sauce is made with fresh cranberries, caster sugar, a thin-skinned orange, mixed spice powder, and freshly grated nutmeg. This easy cranberry sauce recipe creates a delicious side dish that takes about 5 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the ingredients: Cut the orange into quarters and remove any seeds.
- Blend the mixture: Place the cranberries, sugar, orange quarters, mixed spice powder, and nutmeg into a food processor.
- Process until smooth: Whizz the ingredients together until you have a smooth consistency.
- Serve your cranberry sauce: Serve cold, or gently heat it if you prefer it warm.
Notes
- Use Fresh Cranberries: Fresh cranberries give the best flavor and texture. Frozen cranberries can be used, but they might make the sauce a bit watery.
- Adjust the Sweetness: Taste the sauce after blending and add more sugar if needed, especially if your cranberries are very tart.
- Blend Well: Make sure to blend the sauce until it’s completely smooth. Any large pieces of orange peel might make the sauce bitter.
- Chill for Best Flavor: Let the sauce chill in the fridge for at least an hour before serving. This helps the flavors to meld together.
- Serve Warm or Cold: This sauce tastes great both ways. Gently warm it up if you prefer a warm sauce, or serve it cold straight from the fridge.