Mary Berry’s Cranberry Sauce is a classic accompaniment to any holiday meal, especially during Christmas and Thanksgiving. This simple and delicious sauce offers a balance of tartness from the cranberries and sweetness from sugar, creating the perfect complement to roasted meats, especially turkey. With just a few ingredients and minimal effort, you can make a fresh, homemade cranberry sauce that elevates your festive meal.
What Is Mary Berry Cranberry Sauce?
Mary Berry’s Cranberry Sauce is a sweet and tangy sauce made from fresh cranberries, sugar, and orange juice. The cranberries are simmered until they burst and thicken into a rich sauce, perfect for pairing with holiday meats or as a side to any festive meal.
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Why You Should Try This Recipe
- Quick and Easy: Ready in just 15 minutes with minimal preparation.
- Fresh and Flavorful: A perfect balance of sweet and tart from fresh cranberries and orange.
- Customizable: Adjust the sweetness or add spices for extra depth of flavor.
- Make-Ahead Friendly: This can be made in advance and stored for convenience.
- Healthier than Store-Bought: Contains simple, fresh ingredients with no artificial preservatives.
Ingredients Needed to Make Mary Berry Cranberry Sauce
To make one batch (serves 4-6), gather the following ingredients:
- 300g (10 oz) fresh or frozen cranberries: The star ingredient, providing tartness and color.
- 100g (½ cup) granulated sugar: Adds sweetness to balance the tart cranberries.
- Juice and zest of 1 orange: Brings freshness and enhances the flavor with a citrusy note.
- 50ml (¼ cup) water: Helps to simmer the cranberries and dissolve the sugar.
- 1 cinnamon stick (optional): For a hint of warmth and spice.
Instructions to Prepare Mary Berry Cranberry Sauce
Step 1: Combine Ingredients
- In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, and water.
- If using, add the cinnamon stick for a warm, spiced flavor.
Step 2: Simmer the Sauce
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Reduce the heat and let the sauce simmer for 10-12 minutes, or until the cranberries have burst and the sauce has thickened.
Step 3: Adjust Consistency
- If the sauce is too thick, add a little more water until you reach your desired consistency.
- If you prefer a smoother sauce, use a fork or spoon to mash the cranberries slightly.
Step 4: Cool and Serve
- Remove the saucepan from the heat and discard the cinnamon stick (if used).
- Let the sauce cool to room temperature. The sauce will continue to thicken as it cools.
- Serve the cranberry sauce alongside roast meats, particularly turkey, or store it in the refrigerator for up to 1 week.
What Goes Well with Mary Berry Cranberry Sauce?
Here are some great pairings for Mary Berry Cranberry Sauce:
- Roast Turkey: A classic pairing for holiday meals.
- Roast Chicken: Adds a fresh, tangy contrast to the savory flavor.
- Ham: The sweetness of cranberry sauce complements the saltiness of ham.
- Cheese Boards: Serve with sharp cheeses like cheddar for a sweet-savory combination.
- Sandwiches: Spread on sandwiches, especially leftover turkey or ham.
- Pork Dishes: Cranberry sauce enhances the flavor of roasted or grilled pork.
Expert Tips for Making the Best Mary Berry Cranberry Sauce
To make your Cranberry Sauce even better, follow these tips:
- Adjust Sweetness: If you prefer a sweeter sauce, add a bit more sugar. For a tarter version, reduce the sugar slightly.
- Use Fresh or Frozen Cranberries: Both work well, but fresh cranberries will give a slightly better texture.
- Add Flavor: Try adding a splash of port wine or a pinch of ground cinnamon or cloves for extra depth.
- Don’t Overcook: Once the cranberries have burst, remove the sauce from heat to prevent it from becoming too thick.
Easy Variations of Mary Berry Cranberry Sauce
Looking to change up this classic recipe? Try these variations:
- Port Cranberry Sauce: Add a splash of port wine for a richer, more intense flavor.
- Spiced Cranberry Sauce: Add ground cinnamon, cloves, or nutmeg for a warming, spiced version.
- Apple and Cranberry Sauce: Add diced apple to the mixture for extra sweetness and texture.
- Ginger Cranberry Sauce: Stir in some freshly grated ginger for a zesty, spicy twist.
- Cranberry Sauce with Nuts: Fold in chopped pecans or walnuts after cooking for added crunch.
Best Practices to Store Mary Berry Cranberry Sauce
Here’s how to store your sauce for later:
- Refrigeration: Store the sauce in an airtight container in the fridge for up to 1 week.
- Freezing: Cranberry sauce can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
- Reheating: Reheat on the stovetop or in the microwave until warm, if serving hot.
Best Practices to Reheat Mary Berry Cranberry Sauce
Reheating this sauce is simple:
- Stovetop: Reheat the sauce in a small saucepan over low heat, stirring occasionally, until warmed through.
- Microwave: Heat in the microwave in 20-second intervals, stirring between each, until warm.
Nutrition Value (per serving)
- Calories: 80
- Fat: 0g
- Carbohydrates: 20g
- Protein: 0g
- Fiber: 2g
- Sugar: 18g
FAQs
Can I make cranberry sauce ahead of time?
Yes, cranberry sauce can be made ahead of time. It keeps well in the refrigerator for up to one week, allowing the flavors to develop even more. You can also freeze it for up to 3 months and thaw it before serving.
How do I thicken cranberry sauce?
Cranberry sauce thickens naturally as the cranberries burst and release pectin. If your sauce is too thin, let it simmer longer to evaporate more liquid, or add a small amount of cornstarch mixed with water to thicken it quickly.
Can I use frozen cranberries for cranberry sauce?
Yes, you can use frozen cranberries for cranberry sauce. They work just as well as fresh cranberries and do not need to be thawed before cooking. Simply add them directly to the saucepan and follow the recipe as usual.
How can I make cranberry sauce less sweet?
To make cranberry sauce less sweet, you can reduce the amount of sugar or add more tart ingredients like lemon or orange juice. Adding a splash of red wine vinegar can also help balance the sweetness with acidity.
Final Words
The Mary Berry Cranberry Sauce Recipe is a festive and flavorful addition to any holiday table. With its perfect balance of tart cranberries and sweet orange, this sauce will elevate your roast turkey or chicken to the next level.
Easy to prepare and customizable to your taste, it’s a must-have for your holiday spread. Try it today and enjoy the fresh, homemade flavor of cranberry sauce in every bite!
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Mary Berry Cranberry Sauce Recipe
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 4 1x
- Category: Sauce
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Cranberry Sauce is a sweet and tangy sauce made from fresh cranberries, sugar, and orange juice. The cranberries are simmered until they burst and thicken into a rich sauce, perfect for pairing with holiday meats or as a side to any festive meal.
Ingredients
To make one batch (serves 4-6), gather the following ingredients:
- 300g (10 oz) fresh or frozen cranberries: The star ingredient, providing tartness and color.
- 100g (½ cup) granulated sugar: Adds sweetness to balance the tart cranberries.
- Juice and zest of 1 orange: Brings freshness and enhances the flavor with a citrusy note.
- 50ml (¼ cup) water: Helps to simmer the cranberries and dissolve the sugar.
- 1 cinnamon stick (optional): For a hint of warmth and spice.
Instructions
Step 1: Combine Ingredients
- In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, and water.
- If using, add the cinnamon stick for a warm, spiced flavor.
Step 2: Simmer the Sauce
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Reduce the heat and let the sauce simmer for 10-12 minutes, or until the cranberries have burst and the sauce has thickened.
Step 3: Adjust Consistency
- If the sauce is too thick, add a little more water until you reach your desired consistency.
- If you prefer a smoother sauce, use a fork or spoon to mash the cranberries slightly.
Step 4: Cool and Serve
- Remove the saucepan from the heat and discard the cinnamon stick (if used).
- Let the sauce cool to room temperature. The sauce will continue to thicken as it cools.
- Serve the cranberry sauce alongside roast meats, particularly turkey, or store it in the refrigerator for up to 1 week.
