Delia Smith Cranberry Sauce

Right — I’ll say it plainly: I used to hate cranberry sauce. There. Said it. It always came out of a tin, looking like red jelly shampoo, sliced into cold discs and flopped onto a plate like an afterthought. Not exactly festive.

But then I made Delia Smith’s Cranberry Sauce from scratch — and everything changed. It’s the kind of recipe that reminds you just how different fresh can taste. Three ingredients. One saucepan. And suddenly you’ve got a sauce that’s tart, bright, and quietly elegant, not cloying or sad.

This one uses fresh cranberries, sugar, and orange juice — and let me tell you, the burst of those berries as they simmer down is deeply satisfying. The keyword here? Delia Smith Cranberry Sauce — simple, brilliant, and surprisingly therapeutic to make.

Ingredients List

• 12 oz (340g) cranberries — Fresh if you can get them. They pop gloriously in the pan.
• 1 cup white sugar — Sweetens and balances that cranberry tartness.
• 1 cup orange juice — Adds depth and citrus zing. Bottled is fine, but fresh is magic.

(Sometimes I throw in orange zest — just a pinch — when I’m feeling fancy. You do you.)

How to Make It

1. Pour the orange juice and sugar into a medium saucepan.
2. Bring it to a gentle boil, stirring until the sugar is fully dissolved.
3. Tip in the cranberries. Listen for the first few pops — that’s when it gets fun.
4. Simmer for 10 minutes or until most of the berries have burst and the mixture thickens.
5. Remove from heat and pour into a bowl. It’ll look thin, but don’t panic. It thickens as it cools.

Last Christmas, I forgot I had it on the stove and nearly created cranberry toffee. Set a timer. Seriously.

6. Let it cool completely, then refrigerate. It becomes beautifully glossy and just the right consistency.

Common Mistakes

Why is my cranberry sauce runny?
You probably didn’t simmer it long enough. Let it bubble gently until it thickens — it’ll also firm up as it chills.

Can I use frozen cranberries?
Yes! No need to thaw first — just pop them in. But fresh ones do give a brighter texture.

Why is it so sour?
Cranberries are naturally tart. Add a touch more sugar, honey, or even maple syrup to mellow it out.

Mine turned to jelly! What did I do wrong?
Nothing at all. Cranberries have natural pectin. If you like it looser, just shorten the cooking time slightly.

I once stirred it constantly — was that wrong?
Yes… that was me. Stir occasionally, but not obsessively. Let it do its thing.

Storage and Reheating Tips

Fridge:
Lasts 10–14 days in an airtight container. Honestly, it tastes even better after day two.

Freezer:
Keeps for 3–4 months. Use a freezer bag or sealed container. Defrost overnight in the fridge.

Reheating Options:

• Microwave: 20-second bursts, stir in between.
• Stove: Low heat, stir gently. Don’t boil or it’ll lose its texture.

What to Serve With It

• Roast turkey or chicken — Classic, for a reason. The tang cuts through the richness.
• Brie or Camembert on crackers — A spoonful on top? Yes please.
• Leftover turkey sandwiches — Add mayo, stuffing, cranberry sauce… and a nap.

Also, if you’ve never tried it on warm buttery toast the next morning, you’re missing out. Trust me.

FAQ Section

Can I make this cranberry sauce gluten-free?
Yes — it’s naturally gluten-free as written. No flour, no fuss.

Can I use brown sugar instead of white?
You can, but it’ll add a deeper, molasses-like flavor. Quite nice for autumn, actually.

Can I add spices like cinnamon or cloves?
Absolutely! A pinch of cinnamon or star anise gives it a warming, mulled wine vibe.

Does it need to be served cold?
Not at all. Serve it warm, room temp, or cold. Each gives a slightly different texture and experience.

Try More Recipes:

• Delia Smith Rich Fruit Cake
• Delia Smith Chicken Curry
• Delia Smith Pickled Onions
• Delia Smith Marmalade Recipe