Jamie Oliver Cranberry Sauce

This Jamie Oliver Cranberry Sauce is a festive gem—tart, sweet, and rich with warming flavors. It’s everything you want next to a roast turkey or spooned over nutty stuffing. I made this for a holiday dinner and was blown away by how quickly it came together and how sophisticated it tasted with just a few ingredients. A touch of thyme and a splash of spiced rum make it feel extra special. (inspired by Jamie Oliver)

Ingredients Needed

• 4 eating apples (about 500 g / 1.1 lbs), peeled, cored, and chopped
• 50 g unsalted butter
• 2 tablespoons maple syrup
• 4 sprigs of fresh thyme, leaves only
• 300 g fresh or frozen cranberries
• 50 ml quality spiced rum (optional: use 50 ml apple juice instead)

How To Make Jamie Oliver Cranberry Sauce

Prep the Apples:
Start by peeling, coring, and chopping your apples into bite-sized pieces. I used Granny Smiths for a nice tart balance, but you could go sweeter if that’s your style.

Sizzle the Butter and Syrup:
In a large saucepan over medium heat, melt the butter until it’s just golden. Stir in the maple syrup, letting it bubble gently—this deepens the sweetness. Add the fresh thyme leaves now for that herby note that lingers in the background.

Combine the Main Ingredients:
Toss in your apples, cranberries, and rum (or apple juice). Stir everything to coat it well in that buttery, syrupy base. The aroma at this point is pure holiday magic.

Simmer and Thicken:
Cover the pan and let it gently simmer for about 15 minutes, stirring occasionally. The cranberries will burst, and the apples will soften, creating a chunky sauce. If you like it thicker, take the lid off toward the end and simmer until the texture suits you.

Taste and Adjust:
Give it a taste and adjust the sweetness if needed by adding a little more maple syrup. Then let it cool to room temperature and transfer it to a bowl or jar. It thickens more as it cools, so don’t worry if it looks a bit loose at first.

Why I Love This Recipe

I first made this sauce for a small Friendsgiving, and it was an instant hit—even among those who usually skip the cranberry sauce! What I love most is how easy it is to customize. You can make it smooth or chunky, boozy or family-friendly. And the thyme adds a fresh twist that feels fancy without any fuss.

Recipe Tips

• Pick the Right Apples: Tart apples like Granny Smith or Fuji balance the cranberry’s zing beautifully.
• Thicker Sauce Tip: Simmer uncovered at the end if you want a thicker consistency.
• No Maple? Swap in honey if that’s what you’ve got—it works!
• Boost the Flavor: A pinch of cinnamon or orange zest would also be lovely.
• Go Alcohol-Free: Apple juice keeps it festive without the booze.

How To Store This Jamie Oliver Cranberry Sauce

At Room Temperature

Once cooled, it’s fine on the table for a couple of hours during your meal.

In the Fridge

Store in a sealed container for 10 to 14 days. It actually gets better as the flavors meld!

In the Freezer

Freeze in an airtight container for up to 2 months. Defrost in the fridge overnight before serving.

Reheating

Gently warm on the stove or in the microwave. Add a splash of water if it’s too thick after chilling.

Nutrition Facts (per serving)

• Calories: 81
• Carbs: 8.1g
• Protein: 0.4g
• Fat: 4.3g
• Sugar: 7.9g
• Fibre: 1.8g
• Sodium: 0g

Let’s Answer a Few Questions! (FAQs)

Can I use frozen cranberries?
Totally! Just add them straight into the pan—no need to thaw.

What apples work best?
Tart ones like Granny Smith or Fuji. They balance the sweetness and add depth.

How do I fix thick cranberry sauce?
Add a splash of water while it’s on the heat, stir, and it’ll loosen right up.

What if my sauce is too thin?
Simmer it uncovered for a few more minutes to reduce the liquid.

Can I swap maple syrup with honey?
Yes! Just know the flavor will shift a bit, but it’ll still be lovely.

Try More Recipes:

• Jamie Oliver Bread Sauce
• Jamie Oliver Peppercorn Sauce
• Jamie Oliver Stilton Sauce