Mulled Cranberry and Cherry Sauce
Ingredients
350g (12oz) fresh cranberries
175g (6oz) golden caster sugar
50ml (2fl oz) port
150ml (¼pint) red wine
1 cinnamon stick
1 thick slice fresh root ginger
Juice of 6 clementines or tangerines
Zest and juice of 1 large orange
50g (2oz) dried cherries or raisins
A fruity accompaniment to serve with roast turkey, which can be served either hot or cold
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Method
1 Put cranberries, sugar, port, red wine, cinnamon stick, ginger and citrus juices in a pan and bring to the boil. Simmer, uncovered, stirring occasionally, for 30min.
2 With a slotted spoon, remove half the cranberries to a bowl and reserve. Remove the cinnamon stick and ginger and discard. Blend the remaining sauce in a liquidizer until smooth and stir into the reserved cranberries with the orange zest and dried cherries. Spoon the sauce into a serving bowl and serve.
GET AHEAD
Make the sauce up to one month ahead and freeze in an airtight container. To use, thaw overnight at cool room temperature, reheat in a pan over a gentle heat, then spoon into a serving dish and serve.
Comments
In this month's issue of...
- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
- MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
- CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more
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By Natalie_Glock:
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