Browse All Recipes

Cranberry and orange sauce

Australian Gourmet Traveller Christmas recipe for cranberry and orange sauce

By Lisa Featherby & Adelaide Lucas
  • 5 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
Cranberry and orange sauce
A contemporary version of Cumberland sauce, this is perfect with ham, turkey, pork or game.
Makes about 3 cups.


  • 4 oranges
  • 250 ml ruby port (1 cup)
  • 110 gm caster sugar (½ cup)
  • 1 tsp hot English mustard
  • 220 gm frozen cranberries


  • 1
    Peel rind from 2 oranges thinly and cut into julienne. Blanch in boiling water, drain and repeat. Set aside. Segment oranges, reserving juice. Place segments into a bowl and set aside. Combine juice, rind, port, sugar and mustard in a saucepan, stir to combine and bring to the boil over medium heat, then cook for 15 minutes or until reduced to 1/3 cup. Add berries and cook for 5 minutes or until berries are tender, pour over oranges and cool.
  • undefined: Lisa Featherby & Adelaide Lucas