Cointreau and Cranberry Sauce

Cranberry sauce is an essential accompaniment to roast turkey. Cointreau creates a slightly lighter flavoured sauce to the port variety.

10-12 portions
Prep: 2 minutes
Cook: 15 minutes


  • 400g cranberries
  • 6 tbsp cointreau
  • 175g caster sugar
  • zest and juice of 1 orange


  1. Cointreau and Cranberry Sauce: Place the cranberries in large saucepan with 5 tbsp cointreau, orange juice and zest and place over a moderate heat. Bring to the boil then reduce to a simmer and leave to cook for 7-8 minutes, until the cranberries have collapsed and softened. Remove from the heat, add the sugar and remaining cointreau and stir until the sugar has dissolved. Serve warm or cold.
  • The sauce will store in the refrigerator for up to 10 days.