Cranberry Clementine Sauce

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Homemade Cranberry Clementine Sauce is the perfect accompaniment to the festive turkey. The bright shiny flavours are enhanced by a touch of spice.

cranberry sauce in a glass bowl on a white tablecloth surrounded by clementines and greenery

If you could give or take Cranberry Sauce on your festive table then it’s quite possible that it’s because you have never had a homemade cranberry sauce. My friend, this is quite a different beast and you will be smitten!

The syrupy sweet congealed sauce that is dolloped obligingly out of a jar is light years away from the ruby red zesty rich cranberry sauce made with fresh cranberries, a touch of citrus and a whisper of spices.

Cranberry Clementine Sauce in a glass bowl on a white tablecloth

Why should you make this Cranberry Clementine Sauce?

  • It’s so easy. Quicker than dragging your boots on, back out in the snow to the only all-night grocery.
  • Cranberries and clementines are the perfect partnership – bringing out the best in each other. A sweet and tangy compliment of flavour.
  • It adds more than just sweetness to your plate as it seems to make everything taste fresher somehow.
  • This recipe also keeps really well – you simply must load up the fridge with jars so you still have plenty to delve into well into next year.

Cranberry Clementine Sauce on a white tablecloth surrounded by clementines and greenery

How do you make Homemade Cranberry Clementine Sauce?

  1. Pour the water and sugar into a saucepan and simmer for 5-10 minutes until the sugar has dissolved.
  2. Add the cranberries and simmer for 5-10 minutes, stirring well. Once the cranberries are just beginning to break down then remove from the heat and stir in the spices and clementine zest.
  3. Store in the fridge in an airtight container until the sauce until needed.

Pro Tips and FAQs

  • Try not to break up those cranberries too much. They are lovely whole and bursting in your mouth when you take a bite.
  • This Cranberry Sauce keeps very well refrigerated due to the sugar syrup. Up to 2 months at least so it’s a great job to make ahead.
  • It’s worth noting that I’ve had huge success in canning this Cranberry Sauce in jars via the water bath method to ensure extra longevity. 10 minutes in the water bath is plenty. 

READ MORE >>> Water Bath Canning

Cranberry Clementine Sauce in a glass bowl on a white tablecloth surrounded by clementines and greenery

Have leftover cranberry sauce? Use it in these recipes:

Homemade Cranberry Clementine Sauce is also one of the easiest ways to take your festive feast to another level. . Since I began making it myself I have become a little obsessed with the stuff and now deem it a non-negotiable accompaniment to most of my meals throughout November and December. 

Plus, our turkey sandwiches just wouldn’t be the same without a generous smear of homemade cranberry sauce mixing it up with the mayonnaise. Just thinking of it now makes me long for Boxing Day!

I urge you to give this Cranberry Clementine Sauce a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Cranberry Clementine Sauce

Cranberry Clementine Sauce

Homemade Cranberry Clementine Sauce is the perfect accompaniment to the festive turkey. The bright shiny flavours are enhanced by a touch of spice.
Print Pin Rate
Course: Condiment
Cuisine: British
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 90kcal

Ingredients

  • 150 ml caster sugar
  • 120 ml water
  • 300 g fresh cranberries
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • zest of 1 clementine

Instructions

  • Pour the water and sugar into a saucepan and simmer for 5-10 minutes until the sugar has dissolved.
  • Add the cranberries and simmer for 5-10 minutes, stirring well. Once the cranberries are just beginning to break down then remove from the heat and stir in the spices and clementine zest.
  • Chill the sauce until needed.

Notes

  • Try not to break the cranberries up too much when heating. You want about half of them to be lovely and whole and the other half squidgy and saucey.
  • This Cranberry Clementine Sauce keeps for an inordinately long time in the fridge since the sugar syrup preserves the sauce very well. You can easily make this sauce weeks in advance, although there’s no guarantee there’ll be any left for Christmas Day if you do that.
  • I have also had great success in canning this Cranberry Clementine Sauce via the water bath method to ensure extra longevity. After all, I still want to be eating my cranberry sauce well into June next year.
  • This recipe was adapted from a cookery class I attended many years ago at Divertimenti Cookery School in London. I have long since lost any details regarding the original writer of this recipe or which cookery class it was exactly I attended. It’s a pretty safe bet it was some sort of a Christmas cookery class though.

Nutrition

Calories: 90kcal | Carbohydrates: 23g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 20g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

This recipe was originally published in November 2017 but updated in November 2020 with clarification on the method.

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