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Mary Berry's Cranberry Sauce (Scarlet Confit)

Mary Berry's elegant cranberry sauce with port wine, orange, and warming spices. Perfect make-ahead condiment for Christmas turkey and holiday meals.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 portions
Course: Condiment, Side Dish
Cuisine: American, British
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g fresh or frozen cranberries 1 lb, no need to thaw if frozen
  • 225 g granulated sugar about 1 cup
  • 1 orange finely grated zest and juice
  • 50 ml port wine about 3 tablespoons
  • 50 ml cider vinegar about 3 tablespoons
  • 1 pinch ground allspice large pinch
  • 1 pinch ground cinnamon large pinch

Equipment

  • Shallow saucepan
  • Zester
  • Wooden spoon

Method
 

  1. Measure all ingredients into a shallow saucepan - cranberries, sugar, orange zest and juice, port, cider vinegar, allspice, and cinnamon.
  2. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
  3. Simmer gently for 10 to 15 minutes, stirring occasionally with a wooden spoon to prevent sticking.
  4. The sauce will look runny while hot - don't worry, it thickens considerably as it cools.
  5. Transfer to a bowl or jar and allow to cool completely before covering and refrigerating.
  6. Serve warm or cold alongside roast turkey, game meats, or holiday ham.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Can be made up to 3 weeks ahead and stored covered in the refrigerator. Freezes beautifully for up to 3 months. The sauce thickens as it cools, so don't judge consistency while hot. Stir occasionally during cooking to prevent burning.
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