Jamie Oliver’s cranberry sauce

Cranberry sauce is a great thing to make at this time of year. It’s not only good with roasted meats, but can be used in gravies, stews or even a sweet dessert, like my Frangipane Tart in Jamie Oliver’s Christmas Cookbook – leftovers need never go to waste!

Cranberry sauce
David Loftus



4 eating apples
50g unsalted butter
2 tablespoons maple syrup
4 sprigs of fresh thyme
300g fresh or frozen cranberries
50ml quality spiced rum

1. Peel and core the apples, then roughly chop and put aside. Melt the butter in a large pan on a medium heat until golden and bubbling. Stir in the maple syrup and when it’s just beginning to lightly caramelize, strip in the thyme leaves and add the apples, cranberries and spiced rum. Leave to cook and reduce with the lid on for around 15 minutes, or until the apples have softened and the sauce is nice and thick. Keep an eye on it and stir occasionally, adding a splash of water to loosen or removing the lid for the last few minutes to let it thicken up – it’s your responsibility to get it to the consistency of your liking.

2. Have a little taste – I like the balance between natural sweetness and acidity, as it really helps to cut through the richness of the meat you’re serving it with, but add a touch more maple syrup if you want to. Transfer it to a serving bowl, let it cool
to room temperature, then cover and chill in the fridge, until needed.

Cranberry sauce makes a great gift – feel free to double or triple the recipe, decant while hot into sterilized jars, and give to family and friends. It’s delicious, and will save them a job, too. It keeps happily in the fridge for a good few weeks.

81 kcal; 4.3g fat (2.5g saturated); 0.4g protein; 8.1g carbs; 7.9g sugars; 0g salt; 1.8g fibre

Jamie Cooks Italy is published by Michael Joseph, price £26. To order a copy for £20.80 until 2 December, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.