cranberry sauced topped with finely grated orange zest

Double Cranberry Sauce

November 09, 2023
Zingy, fresh and bursting full of flavour, this cranberry sauce couldn’t be easier to make.


  • 150g Billington's Unrefined Light Muscovado Sugar
  • 450g cranberries
  • 50ml port or Cointreau (optional)
  • 1 orange, finely grated zest only
  • 500ml cranberry juice



Pour the cranberry juice into a large pan and cook over a high heat for a few minutes, or until the liquid reduces by about a third.


Add the cranberries, Light Muscovado Sugar and port, or Cointreau if using, and bring back to the boil before simmering rapidly for 5 minutes, or until most of the cranberries have burst. Add the orange zest, and then taste for sweetness before leaving to cool.