Mulled Cranberry Sauce Recipe

Mulled Cranberry Sauce

This Mulled Cranberry Sauce recipe is taken from Delicious magazine, and after searching for a recipe that really appealed to me, and was suitable for freezing for up to 6 months, this is the one I have chosen to prepare for our Christmas Dinner.  The flavours sound warm and gently spicy, and I’m going to at least double or treble the ingredient amounts so that I have some in my freezer over the cold months to eat with Venison, Pork or Chicken dishes.  A little touch of Christmas spice to enhance our meals.  Looking forward to Mulled Cranberry Sauce.

Mulled Cranberry Sauce
Mulled Cranberry Sauce Recipe

Recipe: Mulled Cranberry Sauce

Prep Time: 10 minutes

Cook/Chill Time: 12 minutes

Yield: Serves 8

If you wish you can make the Mulled Cranberry Sauce the day before using, keep in the fridge then warm up before eating. Or up to 1 week beforehand, cook and while it's still hot, pour into a 450ml sterilised jam jar and seal. To Freeze: Cook the sauce, cool completely then freeze, sealed in a suitable freezer bag or container, and it will last for 6 months in the freezer. Defrost at room temperature overnight.


  • 50ml tawny port
  • 1/2 tsp fresh ginger, finely grated, plus optional extra
  • Grated zest and juice of 1/2 orange
  • 1 cinnamon stick
  • 50g caster sugar, plus optional extra
  • 375g cranberries


  1. Put the port, ginger, orange zest and juice, cinnamon stick and sugar into a pan and gently heat, stirring until the sugar has dissolved.
  2. Add the cranberries and simmer gently for 8 - 10 minutes until they begin to burst, and the sauce starts to thicken.
  3. Add more sugar or spice to taste, then set aside and allow to cool completely before serving.

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