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Masterchef winner Kenny Tutt believes anyone can make their own cranberry sauce at home, “elevating” the side many can’t eat Christmas dinner without.

Kenny advises “ditch the jarred stuff” when it comes to cranberry sauce.

He told Express.co.uk: “A really easy way to elevate your Christmas spread is to make your own special cranberry sauce that’s sure to last throughout the festive period.

“It’s really easy to do and can be made well in advance.

“Kept in a sterile jar it will last at least a month.”

Cranberry sauce recipe


  • 250g fresh or frozen cranberries
  • 100g light brown caster sugar
  • 2 clementines
  • Splash of port

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In a saucepan squeeze the clementines into the sugar and gently melt the sugar.

Add the cranberries and a splash of port and cook for 10 to 15 minutes over a medium heat.

The sauce will thicken when it cools. Easy and delicious.

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Cranberry sauce is associated in the UK with Christmas, however, it comes from the USA.

It appears in the first known cookbook written by an Amerian author, Amelia Simmons, The Art of Cookery, published in 1796.

Cranberry sauce is served with Thanksgiving Dinner in the States, although it is not thought to have been served at the First Thanksgiving.

According to experts, the jam would not have been available at the time, due to a lack of sugar.

Cranberry sauce is made by boiling cranberries in water with sugar until a thick, sweet mixture is created.

Kenny also detailed his delicious Brussel sprout recipe to Express.co.uk. 

He said: “Try par-boiling and then cutting in half lengthways.

“Add to a pre-heated baking tray with butter, maple syrup, crumbled chestnuts, and bacon lardons and roast at 180c for 20 to 25 minutes for a real festive treat.”

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