Cranberry sauce

Not yet rated

Four ingredients, two steps, one very delicious sauce – Charlie's cranberry sauce is perfect for Christmas Day (or any Sunday roast). The red wine vinegar adds a pleasing tang and the lack of extra sugar means the sauce isn't as cloyingly sweet as shop-bought versions. It's also so incredibly simple to prepare, there's no reason to opt for something ready-made.

This recipe is part of Charlie's Christmas dinner, which celebrates and uses every part of the goose. Take a look at the full recipe here.

First published in 2020
discover more:

Ingredients

Metric

Imperial

  • 1 large orange, zested and juiced
  • 300g of cranberries, fresh or frozen
  • 2 tbsp of redcurrant jelly
  • 1 tbsp of red wine vinegar

Method

1
Place all of the ingredients into a saucepan, pop the lid on top and then place over a high heat
  • 300g of cranberries, fresh or frozen
  • 1 tbsp of red wine vinegar
  • 1 large orange, zested and juiced
  • 2 tbsp of redcurrant jelly
2
Allow the sauce to come to the boil. Once boiling, give the pan a good shake, then remove it from the heat and allow the sauce to cool completely with the lid on. Store in the fridge until needed
First published in 2020
DISCOVER MORE:

After learning the culinary ropes at Jeremy Lee's legendary Quo Vadis in London, Charlie Hibbert now heads up the beautiful Ox Barn restaurant at Thyme, a vast country retreat with beautiful homegrown produce on the doorstep.

Get in touch

Please sign in or register to send a comment to Great British Chefs.