Cranberry, Ginger and Cinnamon Sauce

For a fruity and flavoursome accompaniment to Christmas lunch, try Alan Coxon's tangy cranberry sauce with ginger and cinnamon
By Alan Coxon
Cranberry, Ginger and Cinnamon Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 orange
  • 1 kg cranberries
  • 350 g brown sugar
  • 5 cm piece ginger, peeled and grated
  • cinnamon sticks


1. Zest the orange into a medium saucepan. Chop the rest of the orange and tip into the pan. Add the remaining ingredients and simmer until the cranberries burst.

2. Continue to cook for about 10-15 minutes, until the mixture becomes a puree. Remove from the heat and leave to cool.

3. Remove the cinnamon stick.

4. Spoon into sterilised jars and store until ready to use, or freeze in a plastic container until required.

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