Christmas Cranberry Sauce – A Kilner Tutorial

It’s December already and Christmas is just around the corner!

We all know that Christmas isn’t complete without an amazing roast dinner with all the trimmings, including cranberry sauce.

Cranberry sauce is simple to make and tastes so much better than shop bought versions, so here at Kilner, we’re telling you how to make a delicious Christmas Cranberry Sauce.

All you need is 4 ingredients:

2 clementines

200g cranberries

100g light Muscovado sugar

6 tbsp port

First, squeeze the juice of 1 clementine into a pan then add the sugar, cranberries and port.

Cook on a medium heat for 4-5 minutes and the cranberries should go soft and burst

Break up the other clementine into sections and remove the pith

Put the pieces into the pan and cook everything together for 2 minutes.

Pour into a sterilised Kilner jar and store in the fridge, or freeze for up to 2 months

Enjoy with your Christmas Dinner!

2nd December 2013

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How To… Make Strawberry Jam


  • 900g (2 lb) fresh strawberries, washed and hulled
  • 800g (1 3/4lb) caster sugar
  • 4 tablespoons lemon juice


  • Add all of the strawberries into a Kilner jam pan and crush with a potato masher.
  • Add the sugar and lemon juice.  Stir over a low heat until all of the sugar is dissolved.
  • Increase the heat to high and bring the mixture to a rolling boil.
  • Continue to stir and boil until the mixture reaches 105°C.
  • Cool slightly, transfer to hot sterile Kilner jars, leaving about 1cm space between the lid and seal.
  • Keeps for 6 months in a cool, dry cupboard.
  • Once opened, refrigerate.

25th November 2013

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