Mary Berry Cranberry Sauce Recipe

Mary Berry’s cranberry sauce is a simple, vibrant accompaniment that brings freshness and balance to rich festive meals. It is gently sweet, lightly sharp, and far more flavourful than store-bought versions. Made with fresh cranberries and cooked on the stovetop, this sauce comes together quickly and can be prepared well ahead of time. It is ideal for Christmas turkey, roast chicken, and even cold meats or sandwiches.

What is Mary Berry’s cranberry sauce?

Mary Berry’s cranberry sauce is a traditional British-style sauce made by simmering cranberries with sugar and citrus. The cranberries burst as they cook, creating a glossy sauce with a natural set once cooled. The focus is on clean flavour, the right balance of sweetness and acidity, and a texture that is spoonable rather than jam-like.

Other Popular Mary Berry Recipes

• Mary Berry Turkey Soup
• Mary Berry Meringue Wreath
• Mary Berry Fragrant Chicken Traybake

Why This Recipe Is Worth Trying

• Fresh, natural flavour – Brighter than jarred sauce
• Quick stovetop method – Ready in minutes
• Make-ahead friendly – Perfect for busy holidays
• Balances rich meals – Cuts through roast meats
• Versatile use – Works beyond Christmas dinner

Essential Ingredients to Make Mary Berry Cranberry Sauce

• Fresh cranberries – 300 g
• Caster sugar – 150 g
• Orange zest – from 1 orange
• Orange juice – 100 ml
• Water – 50 ml

Handy Kitchen Tools for Best Results

• Medium saucepan
• Wooden spoon
• Zester or fine grater
• Measuring jug
• Heatproof bowl

Step-by-Step Guide to Making Mary Berry Cranberry Sauce

• Prepare the cranberries – Rinse the cranberries under cold water and discard any soft or damaged ones.
• Combine ingredients – Place the cranberries, sugar, orange zest, orange juice, and water into a saucepan.
• Heat gently – Set the pan over medium heat and stir until the sugar has dissolved.
• Simmer steadily – Bring to a gentle simmer and cook for 8–10 minutes until the cranberries burst and the sauce thickens.
• Stir regularly – Prevent sticking and ensure even cooking.
• Check consistency – The sauce should look slightly loose, as it will thicken more when cooled.
• Cool completely – Transfer to a bowl and leave to cool before serving or storing.

What I Got Wrong (And How I Fixed It)

• Sauce too thick – Cooking too long caused this; stopping earlier fixed it.
• Overly sharp taste – Adding a little extra sugar balanced the flavour.
• Burnt base – Lower heat and frequent stirring prevented sticking.
• Runny texture – Letting it cool fully allowed it to set naturally.

Healthier Version of Mary Berry Cranberry Sauce

• Reduced sugar option – Lower sugar by 25 g
• Naturally sweetened – Add a little apple juice
• No added water – Use orange juice only
• Smaller portions – A little goes a long way

Ingredient Substitutions for Mary Berry Cranberry Sauce

• Caster sugar – Granulated sugar
• Orange juice – Clementine or mandarin juice
• Orange zest – Lemon zest for sharper notes
• Fresh cranberries – Frozen cranberries (no need to thaw)

Pairing Ideas: What to Serve With Mary Berry Cranberry Sauce

• Roast turkey or chicken – Classic festive pairing
• Cold cuts – Perfect for Boxing Day plates
• Cheese boards – Especially with brie or cheddar
• Sandwiches – Adds brightness to leftovers
• Pies and pasties – A spoon on the side works well

Expert Tips to Make Perfect Mary Berry Cranberry Sauce

• Do not overcook – Prevents bitterness
• Stir gently – Keeps berries intact until they burst
• Taste near the end – Adjust sweetness if needed
• Cool before judging thickness – It sets as it cools
• Use fresh citrus – Improves flavour noticeably
• Store covered – Keeps colour vibrant

Creative Ways to Customize Mary Berry Cranberry Sauce

• Spiced version – Add a pinch of cinnamon
• Festive twist – Stir in a splash of port
• Apple addition – Add finely diced apple
• Herb note – A small sprig of rosemary while simmering

Storing Mary Berry Cranberry Sauce the Right Way

• Refrigerate – Store in an airtight container for up to 1 week
• Cool fully before sealing – Prevents condensation
• Freeze portions – Up to 2 months
• Thaw slowly – Best texture when thawed in the fridge

How to Reheat Mary Berry Cranberry Sauce (If Needed)

Reheat gently in a small saucepan over low heat, stirring occasionally. Add a splash of water or orange juice if it has thickened too much.

Nutritional Breakdown (Per Serving)

• Calories: ~90 kcal
• Carbohydrates: ~22 g
• Fats: ~0 g
• Protein: ~0.5 g
• Sugar: ~20 g

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FAQs

Can cranberry sauce be made ahead of time?

Yes, cranberry sauce can be made several days in advance. Once cooled, store it in an airtight container in the fridge, where it keeps well for up to one week and often tastes better as the flavours settle.

Why is my cranberry sauce too runny?

Cranberry sauce thickens naturally as it cools. If it still feels runny, simmer it for a few more minutes until the cranberries have fully burst, then allow it to cool completely before judging the texture.

Do I need to add a thickener to cranberry sauce?

No, cranberries contain natural pectin, which helps the sauce thicken on its own. As long as it is cooked long enough, no flour or cornflour is needed.

Can I freeze homemade cranberry sauce?

Yes, cranberry sauce freezes very well. Let it cool fully, then freeze it in a sealed container for up to 2 months. Thaw overnight in the fridge before serving.

Wrapping It Up

Mary Berry’s cranberry sauce is a fresh, reliable classic that lifts any festive meal. Quick to prepare, easy to store, and full of bright flavour, it is a small addition that makes a noticeable difference on the plate and quickly becomes a homemade staple each holiday season.