Condiments/ Sides & Snacks

Cranberry Sauce with Orange & Port

Homemade cranberry sauce became a tradition in our home, as we make it every year (and just once a year) for Christmas. It goes  well with cheese and crackers, sandwiches, vegetable pate or nut roast, depending what Christmas dishes you have in your fridge. This shot was actually done last December (2017), while we were still living in the UK. I meant to put this blog ‘live’, much earlier, but we were moving to another country and continent! So over last months, there was a lot of packing, preparing shipment, selling, buying, unpacking and packing again, moving, unpacking and packing, and moving again… a lot was happening. However, some advertising agencies start working on Christmas campaigns in the middle of summer, and putting up Christmas decorations and tree in the office to set up the mood. Let’s say it’s mine take to set you up in the mood for coming festive season 2018. You are more than welcome to try this recipe now or later in a year.

I always made this sauce with fresh cranberries, as they were always available in UK around Christmas. Frozen cranberries should also work, I’m guessing you would need to increase cooking time by probably 5-10 minutes, as they contain more water. Agar flakes is a vegetarian substitute of gelatine, made out of seaweed. It’s a good buy, as one pack will last you for a long time. Usually recipes require to use only a small quantity of it. Here you can experiment and increase it by half to one teaspoon, if you prefer really jelly like consistency.


Cranberry Sauce with Orange & Port

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Serves: 4
Cooking Time: 20 minutes


  • 300g / 2 cups fresh cranberries
  • 125ml / 1/2 cup port
  • 2 tbsp rice malt syrup
  • 1 tsp agar flakes
  • 1/2 tsp cinnamon
  • 1 orange (zest & juice)



Wash well the cranberries, put in to the saucepan on the low-medium heat.


Bring to boil and add remaining ingredients. Stir well, then cook for another 10-15 minutes, stirring occasionally.


Transfer to a bowl or jar and let it cool completely before serving.


Instead of rice malt syrup you can use maple syrup. Store in refrigerator in a sealed jar or food container for up to 2 weeks.


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