Spiced cranberry sauce
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Spiced cranberry sauce
Recipe by Mark Hix
This delicately spiced pouring sauce is delicious with ice cream or puddings, or can also be served with cold meats such as ham
Serves: 8
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
165Kcal
Fat
0gr
Saturates
0gr
Carbs
40gr
Sugars
40gr
Fibre
2.5gr
Protein
0gr
Salt
0gr
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Ingredients
- 300g caster sugar
- 6 whole cloves
- 1 cinnamon stick
- 1 bay leaf
- 500g fresh or frozen cranberries
Step by step
Get ahead
Make 3-4 days before and chill, or freeze. Serve at room temperature or reheat gently to serve.
- Bring 500ml water, sugar, cloves, cinnamon and bay leaf to the boil and simmer briskly for 15 minutes or until reduced to half of the volume. Strain the liquid through a fine-meshed sieve and return to the pan, along with the cranberries. Bring back to the boil and simmer gently for 25-30 until thickened. Leave to cool and store in the fridge until required.
