Cranberries add flavour and colour to your menu and can be used in all kinds of dishes.
So take your inspiration from these recipes below, since cranberries are so versatile you’ll never run out of ways to enjoy them.

N.B.: never allow cranberries to come into contact with aluminium or iron pans or kitchen equipment. Always use stainless steel, plastic or enamel utensils, since iron and aluminium tend to be affected by the acids in these and other berries.

Cranberry joy-it:

½ liter gin in 1 liter bottle
add ¼ fresh cranberries
add ¼ sugar
Shake it around
Leave it to soak
Leave it a month, move every now and then.

Joan Hanrahan, Nutritional Practitioner in Dublin

Gingered Cranberry Sauce

360 g fresh Berrico cranberries, rinsed and sorted
75 g – 112 g sugar, or to taste
2 cinnamon sticks
1,5 cm piece of fresh ginger root, peeled, julienned
120 ml apple cider
60 ml ginger brandy or orange juice or more apple cider

In a large saucepan combine all the ingredients and bring to a boil. Reduce the heat and simmer, stirring occasionally, until cranberries pop, about 10 minutes. Remove from heat and discard the cinnamon sticks. Cool completely, and then chill in the refrigerator at least 1 hour before serving.

Note: The sauce will keep up to 3 weeks tightly covered in the refrigerator.

Apple Cranberry Sauce

75 g finely chopped onion
75 g sugar or to taste
60 ml water
60 ml sherry, optional
360 g fresh or frozen cranberries
60 ml cider vinegar or apple juice
1 medium tart apple, peeled, cored, diced
Grated zest of 1 small orange (about
56 g raisins
56 g toasted walnuts, chopped

In a medium saucepan, combine the onion, sugar, water and sherry. Bring to a boil. Reduce the heat and simmer about 3 to 5 minutes or until the onion is tender. Add the cranberries, cider vinegar or apple juice, apples and orange zest. Continue cooking over medium heat until the cranberries pop, about 10 minutes. Remove from heat and stir in the raisins and walnuts. Cool completely and refrigerate until ready to serve.

Makes about 720 ml sauce.

Blue Cranberry Sauce

360 g fresh Berrico cranberries
240 ml water
112 g white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
450 g fresh blueberries


Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.

Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.

Remove from heat and mix in the blueberries (don’t be afraid to break a few, but don’t over mash either). The sauce will thicken as it cools.

Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Traditional 1-2-3 Cranberry Relish

750 ml Berrico fresh cranberries, rinsed and sorted
1 whole orange, unpeeled, washed, quartered, seeds removed
225 – 450 g sugar or to taste

In a food processor fitted with the steel blade, process the cranberries and orange until cranberries are finely ground. Remove from processor and transfer to a serving dish. Stir in sugar to taste. Chill at least 1-2 hours before serving.

Note: This relish is even better the second day and will keep under refrigeration about two weeks. If a milder relish is desired, add about 112 g chopped apple just before serving.

Apricot/Cranberry Chutney

56 g diced dried apricots
360 g fresh Berrico cranberries
112 g raisins
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch ground cloves
240 ml water
168 g white sugar
120 ml cider vinegar

In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.

In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Muffins with fresh cranberries

2 teaspoons Shortening or paper liners
395 g all-purpose flour
75 g sugar plus 2 tablespoons, divided
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
180 ml milk
60 ml cooking oil
250 ml fresh Berrico Cranberries, rinsed, coarsely chopped

Preheat the oven to 200 degree.

Grease 12 muffin cups or line with paper liners; set aside.

In a medium mixing bowl, combine the flour, 75g sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.

In a separate mixing bowl, combine the egg, milk and cooking oil. Add the egg mixture to the flour mixture and stir just until moistened. Batter should be lumpy.

In a small bowl, thoroughly combine the cranberries and remaining 2 tablespoon sugar. Fold the cranberry mixture into the batter.

Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 20 minutes or until golden. Remove from oven and cool in muffin pans on wire rack for 5 minutes. Remove from pans and serve warm. Makes 10 to 12 muffins; 1 per serving.

Footnote: Dip the tops of the warm muffins in a glaze. Use 112 -225 g confectioners’ sugar and enough orange juice concentrate to achieve a medium liquid consistency.