by Mary Berry

Spoil yourself with this super-easy and quick homemade fresh cranberry sauce this Christmas. Mary Berry's version takes seconds to make.

Mary's easy version is raw but if you prefer a cooked sauce here is a great recipe.



One of the remarkable properties of fresh cranberries is their ability to keep for months on end in a cool place. This is because they contain large amounts of benzoic acid, which is a natural preservative.


The essential thing to remember when cooking cranberries is that sugar toughens their skins, so it's best to cook them until tender and then add sugar to taste. In the US, cranberries are simmered in sauces, mixed into bread- or meat-based stuffings for turkey, added to muffins and baked in fruit tarts and pies. Their astringent taste also makes them a good addition to naturally sweet puddings: orange or lemon zest bring out the floral notes of the fruit, while vanilla and cinnamon enhance their sweetness.