A simple way to bring fire flavour to a festive classic.
This smoked cranberry sauce is gently warmed over indirect heat, allowing the berries to burst and soften while picking up subtle smoke. Bright, sharp, and lightly spiced, it’s the perfect counterpoint to rich meats, cheese boards, or leftovers piled into sandwiches.
Ingredients
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250g fresh or frozen cranberries
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100g brown sugar
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Zest and juice of 1 orange
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Pinch of sea salt
Optional additions:
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A splash of whiskey
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A pinch of chilli flakes, for gentle warmth
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A generous glug of Long Meadow Cider spiced apple juice
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1 tsp mixed spice or Partie de Moi Winter Spice seasoning
Method
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Combine the ingredients
Place all ingredients into a cast-iron pan, stirring to combine. -
Cook gently over smoke
Set the pan over indirect heat on your BBQ or smoker at around 180 °C.
Allow the sauce to cook slowly, stirring occasionally, until the cranberries burst and the sauce thickens — about 20 minutes. -
Taste and adjust
Check the seasoning and balance, adding more sugar or salt if needed. -
Cool and store
Allow to cool before jarring.
To Serve
Serve alongside roast turkey or glazed ham, spoon onto cheese boards, or tuck into festive sandwiches.
Keeps for up to two weeks in the fridge.
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