Cranberry sauce is a sweet and tart fruit relish traditionally served with roast turkey, stuffing, and gravy. For a classic Christmas version, Delia Smith Cranberry Sauce Recipe combines fresh cranberries, orange, warm spices, and a little port for a rich, fruity flavour.
Ingredients
This recipe makes approximately 12 servings and takes about 20 minutes to prepare and cook, plus cooling time.
450g (1 lb) fresh cranberries
1 large orange, zest and juice
75g (3 oz) caster sugar
1 heaped teaspoon freshly grated ginger
1 cinnamon stick, approximately 4cm long
4 whole cloves
2–3 tablespoons port
Fresh cranberries are naturally sour, and the sugar balances their sharp flavour without making the sauce overly sweet. Orange juice adds freshness, while the zest provides a slightly stronger citrus taste.
The cinnamon, cloves, and ginger give the sauce its traditional festive flavour. Port adds a little richness, although you can replace it with orange juice if you prefer a sauce without alcohol.
Frozen cranberries can also be used. They have a similar flavour to fresh ones and are especially convenient outside the Christmas season.
How to Make Delia Smith Cranberry Sauce
Step 1: Prepare the Cranberries and Orange
Start by rinsing the cranberries under cold running water. Remove any damaged berries and drain them thoroughly.
Place the cranberries in a food processor and pulse briefly until roughly chopped. Avoid turning them into a smooth purée. The finished sauce should have some texture, with small pieces of fruit throughout.
If you don’t have a food processor, chop the cranberries using a sharp knife.
Next, wash the orange and remove the coloured outer peel using a vegetable peeler. Cut the peel into very thin strips, keeping as much of the bitter white pith out as possible.
Squeeze the orange juice into a small bowl and remove any seeds.
Place the chopped cranberries, orange zest, and orange juice into a medium saucepan. Add the caster sugar, grated ginger, cinnamon stick, and whole cloves.
Stir everything together until the ingredients are evenly combined.
Step 2: Cook the Cranberry Sauce
Place the saucepan over medium-low heat and warm the mixture gently.
As the cranberries heat, they begin releasing their juices, which mix with the orange juice and sugar. Stir occasionally to help the sugar dissolve and prevent the fruit from sticking to the bottom.
Once the mixture starts simmering, cover the saucepan with a lid and reduce the heat to low.
Allow the cranberries to simmer gently for approximately 5 minutes.
During cooking, the berries soften and release more juice, creating a thick, glossy mixture. The sauce should still contain small pieces of cranberry rather than becoming completely smooth.
Avoid boiling the sauce vigorously because it can become too thick and lose some of its fresh fruit flavour.
If the mixture looks unusually dry, add a tablespoon of water or orange juice. Usually, the natural juices from the cranberries and orange provide enough liquid.
Step 3: Add the Port and Cool
Remove the saucepan from the heat after the cranberries have softened.
Stir in 2–3 tablespoons of port while the sauce is still hot. Adding the port at the end keeps its flavour noticeable. Some alcohol may remain in the finished sauce.
Leave the mixture to cool for approximately 20–30 minutes.
Before serving, remove the cinnamon stick and all four cloves. These whole spices have already released their flavour and should not remain in the sauce.
Transfer the cranberry sauce to a clean serving bowl, cover, and refrigerate until needed.
The sauce thickens naturally as it cools because cranberries contain pectin. I prefer preparing it the day before serving, as the orange and spices taste nicely blended after a night in the refrigerator.
What to Serve With Delia Smith Cranberry Sauce
Roast turkey is the traditional partner for cranberry sauce. Its sweet and acidic flavour balances the rich meat, gravy, and savoury stuffing commonly served at Christmas.
Roast chicken also tastes excellent with cranberry sauce, particularly alongside roast potatoes, carrots, and Brussels sprouts. A spoonful is usually enough to add flavour without covering the taste of the chicken.
For roast pork, the fruity sweetness makes a pleasant contrast to the salty meat and crispy crackling. Cranberry sauce also pairs nicely with duck, goose, and venison.
I often prepare Delia Smith Cranberry Sauce Recipe before Christmas because the leftovers are useful for sandwiches the following day. Cold turkey, stuffing, and cranberry sauce with fresh bread make a simple lunch.
Cheese is another good option. Try serving the sauce with Brie, Camembert, or mature cheddar. Its sharpness balances creamy cheeses, while its sweetness complements stronger varieties.
You can even spread a little cranberry sauce inside pastry parcels with leftover turkey or cheese.
Delia Smith Cranberry Sauce Nutrition Information
The following nutritional values are approximate and based on 12 servings, including the port.
Nutrient | Amount per Serving |
|---|---|
Calories | 52 kcal |
Carbohydrates | 12g |
Sugar | 9g |
Protein | 0.2g |
Fat | 0.1g |
Fibre | 1.5g |
Sodium | 1mg |
Cranberries naturally provide dietary fibre and small amounts of vitamins and minerals. Most of the calories in this sauce come from the caster sugar.
The nutritional values will change slightly depending on the size of the orange, amount of port, and serving portions.
FAQs
Can I make Delia Smith cranberry sauce in advance?
Yes. You can prepare it two or three days before Christmas and keep it covered in the refrigerator. The flavour often improves after resting overnight because the orange and spices have more time to blend with the cranberries.
Can I use frozen cranberries?
Yes. Frozen cranberries are suitable and can be used without defrosting. Chop them carefully if needed and allow a few extra minutes of cooking until the fruit softens.
Why is my cranberry sauce too thick?
Cranberries contain natural pectin, which causes the sauce to thicken as it cools. If it becomes too thick, stir in a small amount of orange juice or water until you reach your preferred consistency.
Can I make cranberry sauce without port?
Yes. Replace the port with an equal amount of orange juice or apple juice. The sauce will still have plenty of flavour from the cranberries, ginger, cinnamon, and cloves.
How long does homemade cranberry sauce last?
Homemade cranberry sauce generally keeps for up to one week in an airtight container in the refrigerator. Always use a clean spoon when serving, and discard the sauce if you notice mould or an unusual smell.
Can I freeze cranberry sauce?
Yes. Allow the sauce to cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. Defrost it overnight in the refrigerator and stir before serving.
Should cranberry sauce be served hot or cold?
Cranberry sauce is traditionally served cold or at room temperature. I prefer serving it at room temperature because the texture becomes slightly softer and the fruit and spice flavours are easier to taste.