Cranberry Sauce

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

We always had cranberry sauce out of a jar at home, which is why I’m fond of it, as I am of horseradish sauce out of a bottle, too. But both, truly, are better freshly made. Cranberry sauce is so easy as not to be worth even hesitating about.


  • 500 g cranberries
  • 225 g sugar – or to taste
  • 30 g


Put the cranberries, sugar, butter, juice and zest of the orange, and Grand Marnier if using, in a pan. Add 100 ml water and bring to the boil. After a minute or so’s fierce bubbling, lower to a simmer and cook for about 10 minutes, until the berries have popped and you have a thick, fruity sauce.