Mary Berry’s Cranberry Sauce

Mary Berry’s Cranberry Sauce transforms ordinary cranberries into a ruby-red jewel that’ll make your holiday table shine. I remember the first time I made this Scarlet Confit for our family’s Christmas dinner – the kitchen filled with the warm scent of cinnamon and orange, and my grandchildren couldn’t stop sneaking spoonfuls straight from the pot.

There’s something magical about watching those bright cranberries bubble away in the pot, knowing you’re creating a condiment that’ll bring smiles to faces around your table. This isn’t just any cranberry sauce – it’s Mary Berry’s refined version with port wine and warming spices that elevates your turkey dinner from good to unforgettable. I’ve been making this recipe for years now, and what I love most is how it lets me cross one dish off my holiday to-do list weeks in advance. The deep burgundy color and that perfect balance of tart and sweet reminds me why traditions matter. Time to get your saucepan ready.

What Makes This Cranberry Sauce So Special

Mary Berry knows her way around a Christmas kitchen, and this Scarlet Confit proves it. I’ve tried countless cranberry sauce recipes over my years of cooking, but this one earned its permanent spot in my holiday rotation because it simply works every single time.

Here’s why this recipe belongs in your recipe box:

• Make-ahead magic – Prepare it up to 3 weeks before Christmas and store in your fridge, giving you one less thing to worry about on the big day
• Freezer-friendly – Pop it in the freezer for up to 3 months, perfect for those of us who like to get ahead of the holiday rush
• Ready in 15 minutes – From start to finish, you’ll have this gorgeous condiment done faster than most side dishes
• Pantry-simple ingredients – No hunting for exotic items; everything you need is likely at your local grocery store
• Port wine depth – That splash of port adds a sophisticated richness you won’t find in standard recipes
• Versatile serving – Serve it warm straight from the stove or cold from the fridge, both ways are delicious

I love knowing that while everyone else is frantically cooking on Christmas morning, my cranberry sauce is already sitting pretty in the refrigerator, just waiting to be placed on the table.

Ingredient Spotlight

Fresh or frozen cranberries form the tart, vibrant base of this sauce, and I always keep a bag in my freezer so I can make this recipe whenever the mood strikes – no need to thaw them first.

Granulated sugar balances the natural tartness of cranberries perfectly, creating that sweet-tart harmony that makes this sauce so addictive.

Orange zest and juice bring a bright citrus note that cuts through the richness of holiday meats and adds a fresh, aromatic quality to every spoonful.

Port wine is Mary Berry’s secret weapon here – it adds depth, complexity, and a subtle warmth that makes this sauce taste far more sophisticated than its simple preparation suggests.

Cider vinegar provides the tangy backbone that prevents the sauce from becoming too sweet, and I’ve learned this ingredient is what makes the flavors truly sing together.

Ground allspice and cinnamon deliver those cozy, warming spice notes we all associate with Christmas, filling your kitchen with the most wonderful holiday aroma as the sauce simmers.

How to Make Mary Berry’s Cranberry Sauce Step by Step

Step 1. I always start by gathering all my ingredients before I turn on the stove – measuring the cranberries, sugar, orange zest and juice, port, cider vinegar, and spices so everything’s ready to go into the pot together.

Step 2. Combine all the ingredients in a shallow saucepan, which I always recommend because it allows for even cooking and helps the sauce reduce properly.

Step 3. Bring the mixture to a boil over medium-high heat, then immediately reduce to a gentle simmer – I’ve found that a rolling boil can make the cranberries burst too aggressively and create an uneven texture.

Step 4. Let the sauce simmer gently for 10 to 15 minutes, stirring occasionally with a wooden spoon to prevent any sticking on the bottom of the pan.

Step 5. Don’t panic if the mixture looks runny while it’s hot – through years of making this, I’ve learned that Mary Berry’s Cranberry Sauce thickens beautifully as it cools to room temperature.

Step 6. You’ll know it’s done when the cranberries have all burst and the mixture has reduced slightly, creating that gorgeous, glossy appearance.

Step 7. Transfer the warm sauce to a clean bowl or jar and allow it to cool completely before covering and refrigerating, which gives you the perfect consistency.

Keeping This Cranberry Sauce Fresh

This sauce is wonderfully forgiving when it comes to storage, which makes it ideal for busy holiday cooks like us. I typically make my batch two weeks before Christmas, store it in a covered container in the refrigerator, and it stays fresh and flavorful for up to 3 weeks. The flavors actually deepen and meld together beautifully over time, so making it ahead isn’t just convenient – it actually improves the final result.

If you’re planning even further ahead, my freezing method works wonderfully for this recipe. Spoon the cooled sauce into freezer-safe containers or heavy-duty freezer bags, leaving a bit of space at the top for expansion, and freeze for up to 3 months. I like to freeze mine in smaller portions so I can thaw just what I need for a particular meal.

For the best texture when serving, I thaw frozen cranberry sauce overnight in the refrigerator rather than using the microwave. You can serve Mary Berry’s Cranberry Sauce straight from the fridge – cold and refreshing alongside rich holiday meats – or gently rewarm it in a small saucepan over low heat if you prefer it warm. My family loves it both ways, so I often put out two bowls and let everyone choose their preference.

Perfect Partners for Mary Berry’s Cranberry Sauce

Roast turkey with herb stuffing – This classic pairing is what Mary Berry designed this sauce for, and the port-spiked cranberries cut through the richness of turkey perfectly while complementing savory herb flavors. If you’re looking for a stunning main course, try my Christmas Stuffed Beef Tenderloin alongside this sauce.

Roasted game birds – Whether you’re serving duck, goose, or pheasant, this Scarlet Confit adds a sophisticated sweet-tart element that elevates wild game to restaurant quality.

Honey-glazed ham – The tangy cranberry sauce provides beautiful contrast to sweet glazed ham, and I love offering both at our Christmas buffet for variety.

Creamy mashed potatoes and gravy – A spoonful of this vibrant sauce on your plate adds a pop of color and a burst of bright flavor that balances creamy, rich sides beautifully. My Creamy Scalloped Potatoes are wonderful with this cranberry sauce.

Cold turkey sandwiches – Don’t overlook leftover magic – spread some of this cranberry sauce on your day-after-Christmas turkey sandwich for an instant upgrade.

Baked brie or cheese board – I’ve discovered this sauce is divine spooned over warm baked brie or served alongside sharp cheddar on a holiday cheese platter. For more appetizer ideas, check out my Cranberry and Brie Filo Crackers.

Start your holiday meal with my Christmas Salad Recipe before serving this beautiful cranberry sauce with your main course.

FAQs

Can I use dried cranberries instead of fresh or frozen? I don’t recommend dried cranberries for this recipe because they won’t break down and create the proper sauce consistency – fresh or frozen cranberries are essential for Mary Berry’s Cranberry Sauce to work correctly.

Why is my cranberry sauce too runny even after cooling? The sauce thickens considerably as it cools to room temperature, so give it at least 2 hours at room temperature or overnight in the fridge before judging the consistency – I’ve learned patience is key here.

Can I reduce the sugar in this recipe? You can reduce the sugar by about 25 grams if you prefer a tarter sauce, but keep in mind that sugar also acts as a preservative, so heavily reduced-sugar versions won’t store as long.

What can I substitute for port wine? Many home cooks find success with cranberry juice or additional orange juice if you want to keep it alcohol-free, though the port does add a special depth of flavor that’s hard to replicate.

How do I prevent the sauce from sticking to the pan? My solution is to use a shallow pan rather than a deep pot and stir the mixture every 3 to 4 minutes during simmering – this prevents hot spots and keeps everything moving.

Can I double this recipe for a larger gathering? You can double the recipe – I recommend using a wider pan rather than a taller one when doubling, and you may need to extend the cooking time by 5 minutes to achieve proper thickness.