Cranberry
A Bright, Berry-Rich Sauce Made for Plates
That Pop
Swipe to see how Cranberry Sauce brings colour, texture, and freshness to every plate.
Product Overview
Real Fruit, Real Colour – A bright finish for fast-moving kitchens.
Blenders Cranberry Sauce is crafted with whole cranberries for a rich texture and a lively, fruity bite Sweet, tangy, and visually striking, it lifts turkey, pork, cheeses, and vegetarian dishes with minimal effort Whether used as a glaze, dollop, or finishing spoonful, it holds its shape and adds instant appeal Reliable, ready-to-serve, and flavour-packed, it’s a year-round essential for chefs who value speed and standout results
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Bright, Berry-Forward Flavour:
Whole cranberries deliver a sweet–zesty balance that lifts everything from roasts to cheese boards.
Why Chefs love it:
Bright, Berry-Forward Flavour That Delivers: Whole cranberries bring sweet, zesty balance that lifts meats, cheeses, and vegetarian dishes effortlessly.
Whole-berry texture that feels homemade: Real cranberries deliver a natural bite and vibrant appearance, giving dishes a handmade, kitchen-crafted feel without adding labour.
Versatile Across the Menu: A natural fit for turkey, pork, sandwiches, cheese boards, glazes, and festive builds one product, endless uses.
Hot or Cold-Ready: Performs beautifully whether warmed as a sauce or served straight from the tub in deli, carvery, or buffet settings.
Time-Saving Consistency: Always ready, always reliable. No cooking, reducing, or sourcing seasonal fruit required.
Product Specs:
Allergens: Contains no allergens
Pack Sizes: 2.2L
Shelf Life: 2.2L - 12 months
Suitable for Vegans
No Artificial Colours or Flavours
PORK, SAGE AND CRANBERRY SAUSAGE ROLLS
Add a seasonal twist to classic sausage rolls with the sweetness of cranberry sauce and aromatic sage. Perfect as a snack or party appetiser, these are sure to be a hit with customers looking for festive flavours.
Ingredients
1 tbsp olive oil
1 small onion, finely chopped
450g pork sausage meat
4 tbsp Blenders Cranberry Sauce
10g sage leaves, finely chopped (from ½ of a 20g pack)
320g all-butter puff pastry sheet
1 medium egg, beaten
Allergens: Contain s Gluten, Eggs, Milk
Method
1 Place onion in a large bowl with the sausage meat, 1 tbsp cranberry sauce, and sage Season with black pepper and mix thoroughly with a fork or your hands
2 Unroll the puff pastry on its baking parchment Cut it widthways into two rectangles Spread 1 tbsp Blenders Cranberry Sauce down the centre of each rectangle
3 Divide the sausage mixture into two even portions and shape each into a long sausage, matching the length of the pastry strips Place one of the sausage meat rolls on the top of the cranberry sauce on one of the pastry strips Brush the exposed pastry edges with beaten egg and roll up tightly, sealing the seam Repeat with the second pastry strip and sausage meat filling, then cut each roll into 6 pieces
4 Place the rolls on a lined baking tray Brush the tops with the remaining beaten egg and make diagonal slashes on each roll Bake in a preheated oven at 200°C (180°C fan) for 30–35 minutes, or until the pastry is golden and the sausage meat is cooked through
5 Serve warm or at room temperature as a festive snack or appetiser
DUCK BREAST WITH FONDANT POTATO, BABY VEG AND CRANBERRY SAUCE
A perfect main course dish that is full of rich flavours.
Ingredients
4 duck breasts, trimmed 4 medium to large, rooster potatoes
200ml Blenders Vegetable Bouillon, prepared
40g butter
100g baby carrots, topped and tailed
100g stem broccoli, trimmed
30g Blenders Red Onion Relish
30g Blenders Cranberry Sauce
120ml Blenders Roast Gravy prepared
Contains Soyabeans, Milk, Celery, Mustard
SERVINGS 4
Method
1 Peel the potatoes and using a cutter, form the fondants into cylindrical shapes Allow 2 per person Heat a pan and add a little oil and butter and cook the potatoes until golden brown on each side, reduce the heat to low and add the vegetable stock Cover the pan and cook on a low heat for 20 to 25 minutes
2 Prep the duck by trimming any excess fat from the edges of the breasts Place on a cold pan and add the breasts skin side down, gradually increase the heat, the oil will start to extract from the breasts Turn the duck to cook on the opposite side for 2 to 3 minutes Place into a pre-heated oven at 190°C for 7 to 8 minutes Remove from the oven and allow to rest for 5 minutes
3 Prepare the baby vegetables and gently boil in some salted water for 5 minutes and strain
4 To prepare the sauce, make the gravy as per pack instructions Reduce the heat and add the Red Onion Relish and Cranberry Sauce Allow to simmer for 7 to 8 minutes
5 To plate, start with 2 tablespoons of sauce, add the sliced duck on top, add the fondant potatoes, vegetables and serve
Menu Inspiration
CHRISTMAS LOADED FRIES
Bring a festive twist to your menu with Christmas Loaded Fries, topped with Blenders Roast Gravy, cranberry sprouts, turkey and pigs in blankets. A quick, crowd-pleasing option for Christmas specials.
SERVINGS 4
Ingredients
400g Brussel Sprouts
80g Blenders Cranberry Sauce
60g Bacon (for sprouts) + 7 slices of bacon (for pigs in blankets)
14 Cocktail Sausages
95g Blenders Roast Gravy
1l Water
100g Stuffing
280g Roast Turkey
1kg Frozen or Fresh Potato Fries
Contains Gluten, Milk, Mustard, Sulphites
Method
1 Peel Brussel sprouts and blanch in salted water for 8 minutes
2 Drain the sprouts, chop and pan-fry with 60g of chopped bacon Mix in 80g Blenders Cranberry Sauce Cook for x minutes and set aside
3 Slice each piece of bacon in half and wrap around each sausage Brown gently in a pan Finish off in the oven for 10 minutes
4 Pull apart 280g of Roast Turkey using two forks
5 Prepare the gravy by mixing 90g Blenders Gravy powder into 1L of boiling water
6 Deep fry the potato fries for 8-10 minutes
7 To assemble fries, top with pulled turkey, pigs in blankets, brussel sprouts, stuffing and finish off with the prepared Blenders Gravy
Menu Inspiration
BRUSSEL SPROUT SLAW
Shredded Brussel Sprouts with Shallot, Cranberry, Toasted Pine Nuts in a Classic Dressing.
Ingredients
800g Brussels sprouts, grated or finely chopped
2 carrots, peeled and grated
80g toasted pine nuts
4 small shallots, finely chopped
4 tbs Blenders Cranberry Sauce
120mls Blenders Classic Dressing
Contains Nuts, Mustard
SERVINGS 4
Method
1.Finely grate the carrot and place in a bowl.
2 Peel the Brussels sprouts and cut off the stem, place on a chopping board and slice finely.
3.Chop the shallots and mix the ingredients together
4.In a small bowl combine the Cranberry sauce and Classic dressing and add to the mixed vegetables
5.Put the pine nuts on to a hot pan. Gently toss for about 2 to 3 minutes until the colour turns brown Combine all the ingredients together and chill in the fridge for about 10 minutes and serve.