Niall McKenna's Cranberry Sauce

Cranberry Sauce

(Serves 12 - best kept in a Kilner jar)


  • 400ml orange juice (freshly squeezed, approximately six oranges)
  • 400g caster sugar
  • ½ tsp mixed spice
  • ½ tsp ground black pepper
  • 1/3 cinnamon stick
  • 2 bay leaves
  • 1kg cranberries


Begin by peeling and roughly dicing the cranberries (discarding the pith), putting them into a pot with cold water and one teaspoon of caster sugar to bring to a boil.

Refresh in cold water and repeat this process three times.

Next, place the orange juice, mixed spice and remaining sugar into the pot with the cinnamon stick, bay leaf, ground black pepper and bring to the boil before reducing to a simmer to reduce the liquid by half.

Add in your cranberries and bring back to the boil and reduce by half again.

Simmer for 10 minutes.

Remove from the heat and if preferred, it is optional to pass it through a sieve to remove any inconsistencies.

Place in bowl/jar and refrigerate until required.

Back to Recipes