Cranberry sauce is an essential part of my table at Christmas, especially when it’s time to enjoy a classic turkey and ham dinner. Its vibrant, tangy flavour not only complements these traditional dishes beautifully but also serves as a versatile condiment that can elevate a variety of meals. Whether it’s adding a glossy, flavourful glaze to ribs, enhancing the taste of cocktail sausages, or being the bonus ingredient in your leftover turkey and ham sandwiches, cranberry sauce proves its versatility time and again.

I’m also making pigs in blankets here, and I find that this homemade cranberry sauce is just the right touch to bring out their flavour. Both of these are an essential component of a perfect Christmas dinner!

Honestly if you’ve never made your own cranberry sauce, you don’t know what you’re missing.

What truly sets homemade cranberry sauce apart is its freshness and depth of flavour, something you simply can’t find in shop-bought varieties. If you’ve never tried making your own cranberry sauce, let me tell you, you’re in for a surprise. This recipe is so straightforward and fuss-free, it promises to convert you into a homemade sauce champion.

Once you’ve tried the rich, full-bodied taste of this homemade cranberry sauce, the idea of going back to the jarred version will seem unthinkable. It’s not just about the taste; it’s about adding a personal touch to your festive meals, a touch that your guests are sure to appreciate and remember. So, let’s dive into creating this simple yet delicious accompaniment that could be the star of your Christmas table as well.

Make the sauce in advance and allow to cool. You can make a batch ahead of time and keep in the fridge for several days.