• Put the sugar and juice into a jam pan or large heavy based saucepan. Bring to a simmer and allow to bubble until the sugar has dissolved.
  • Add the cranberries to the pan and stir well. Return to the boil and cook for 10 minutes so that the cranberries burst and the sauce thickens and becomes jammy.
  • Allow to cool a little and, if desired, use a stick blender to whizz to a smooth consistency.
  • Transfer to sterilised jars and keep in the fridge for up to 2 weeks.


  • 800g fresh BerryWorld cranberries fresh and frozen
  • 300ml orange juice
  • 300g light Muscovado sugar


per 100g Per Serving %GDA Traffic Lights
Energy (kcal) 153 39 2
Fat (g) 0 0 0 Low
Sat Fat (g) 0 0 0 Low
Sugar (g) 36.9 9.5 11 High
Salt (g) 0 0 0 Low