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cooked cranberry sauce


So no need to leave till Xmas day for the last minute rush,the sauce goes great with turkey, goose and duck as well as country style pate and terrine.


  1. Place the aromats in a muslin bag for the bouquet garni and tie, this is to infuse the sauce then simply remove bag when finished.
  2. Boil together sugar,jelly wine and port and reuse by 1/3.
  3. Add aromats and pectin if using and fetid pectin to dissolve evenly.
  4. Add cranberry and simmer for 10 minutes.
  5. Remove bouquet garni and place sauce in a sterile jar, this can be stored for up to 1 month.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne