Mary Berry Fresh Cranberry Sauce

I’ll be honest—this cranberry sauce nearly put me off fresh cranberries forever. The first time I tried it, it came out so bitter and weirdly chewy I thought I’d done something very wrong (spoiler: I had). I’d chucked in the whole orange, pith and all, thinking Mary surely meant that. Nope.

But once I sorted the balance—ditched the seeds, trimmed the white bits, and got the spice just right—it turned into the absolute star of my roast dinner. Not just a side dish. The dish people asked about.

If you’ve only ever known cranberry sauce from a tin, this one’s about to blow your socks off. Let me show you how I made it work.

The Secret Behind This Bake

This one’s raw-blended, not cooked—which keeps the cranberries punchy and the orange bright, not boiled to mush. What surprised me most was how quick it is. Like, truly five minutes.

Most cranberry sauces go soft and jammy. Lovely, but a bit samey. This one’s got body—tiny bits of zest and fruit that give it texture. The spice gives just enough holiday warmth without going full Christmas candle.

Also: blending the whole orange only works if it’s thin-skinned and seedless. I learned that the hard way. The wrong orange? Pithy bitterness galore.

INGREDIENTS + WHY THEY MATTER

• Fresh Cranberries (225g) – Tart and firm, they blitz into a bold, sharp base. I tried frozen—fine, but slightly watery and less vibrant.
• Caster Sugar (150g) – Superfine sugar dissolves smoothly in the uncooked mix. I tested granulated and it stayed a bit grainy.
• 1 Small Thin-Skinned Orange – Adds brightness and natural sweetness. Thick-skinned or pithy ones made it bitter and weird.
• Mixed Spice (½ tsp) – A British baking staple. Gives warm, cosy depth without overpowering.
• Freshly Grated Nutmeg (Pinch) – Adds an aromatic lift. Don’t skip it—it rounds everything out beautifully.

Making It Yours (Without Ruining It)

• No Orange: I tested it with clementines—worked nicely, a bit sweeter.
• No Mixed Spice: Try a pinch of cinnamon and a whisper of ground cloves.
• No Nutmeg: Ground allspice gave a similar warm note.
• Sugar-Free Version: I tried it with maple syrup—it worked, but made it softer and more pudding-like.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce tasted bitter	Used a thick-skinned orange with pith	Use a thin-skinned orange, trim any white bits
Gritty texture	Used granulated sugar	Stick to caster sugar or blitz it first
Bland taste	Forgot the spice	Don’t skip the mixed spice and nutmeg

HOW TO MAKE MARY BERRY’S FRESH CRANBERRY SAUCE

1. Prep the orange – Quarter it and remove every seed. Trim off thick pith if you can.
2. Blend it all up – Cranberries, sugar, orange, mixed spice, nutmeg. I use my old mini food processor.
3. Taste and tweak – Add a bit more sugar if needed. Some cranberries are really sour.
4. Chill it down – Pop it in the fridge for at least an hour to mellow and thicken.
5. Serve it your way – I love it cold, but warming it gently gives a softer, more jammy texture.

TIPS FROM MY KITCHEN

• I pulse-blend instead of full blitzing—it keeps a little texture.
• My old Kenwood blender struggled with cold cranberries—let them sit 5 minutes if using frozen.
• Add a splash of orange juice if it’s too thick after chilling.
• Leftover sauce, Stir it through Greek yogurt or porridge. It’s incredible.

STORAGE + SERVING

• Fridge: Lasts up to 10 days in a sealed jar. Gets better after day two.
• Freezer: Freeze flat in a bag for easy defrosting. Keeps 2 months.
• To serve: Gorgeous with turkey, obviously. But honestly? It lifts roast veg, pork, even a cheese toastie.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Absolutely. It tastes better the next day. I usually make it 2–3 days ahead and stash it in a jar.

Q: Can I use frozen cranberries?
A: Yes, but let them thaw slightly or they’ll make the sauce watery. Drain any liquid first.

Q: Can I cook this sauce instead?
A: You can. Simmer everything for 10–12 minutes—but it’ll turn jammy and lose that bright zip.

Q: Is it too tart for kids?
A: Depends on their sweet tooth. I add an extra tablespoon of sugar when serving to little ones.

Q: What’s in mixed spice?
A: Usually cinnamon, nutmeg, cloves, allspice, and coriander. It’s like British pumpkin spice—but better.

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