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Cranberry sauce

by Charlie Hibbert
Item 1 of 1

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
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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
SAVE RECIPE

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
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Charlie Hibbert

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.

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