• 200g fresh or frozen cranberries
  • 100g caster sugar
  • 2 tablespoons port
  • ½ teaspoon Schwartz ground cinnamon
  • 225g shortcrust pastry


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the cranberries, caster sugar, port and ground cinnamon in a small saucepan.

  2. 2

    Cook over a medium heat for 10-15 minutes, stirring occasionally until the cranberries have popped and some of their juices have been released. 

  3. 3

    Roll out the pastry and use a medium round pastry cutter to cut out 12 discs, then cut 12 small star shapes from the trimmings. 

  4. 4

    Gently press the pastry discs into the holes of a 12 hole tartlet tin (or mini muffin tin), and fill each with 1 teaspoon of the cranberry sauce.

  5. 5

    Brush the under side of the stars with water and place on top of the cranberry filling. 

  6. 6

    Bake for 15 minutes or until the pastry is golden brown. Dust with icing sugar to serve. 

  7. 7

    Cook's tip: Don't panic if you haven't got a mini muffin tin, you can buy one from our Sainsbury's baking range.

Nutritional Details

Each serving provides
  • Energy 519kj 124kcal 6%
  • Fat 5.2g 7%
  • Saturates 1.6g 8%
  • Sugars 9.2g 10%
  • Salt 0.2g 3%

% of the Reference Intakes

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