Cranberry and Ginger Sauce

Serves: 8

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 350 gram(s) fresh cranberries
• 125 gram(s) light brown soft sugar
• 50 ml port
• Juice and zest 1 orange
• 1 small cinnamon stick
• 1 small slice root ginger

Method

1. Put all the ingredients into a pan and slowly bring to the boil. Simmer, uncovered, stirring occasionally, for 30min until the cranberries are softened.
2. Remove the cinnamon stick and root ginger. Spoon into a bowl and leave to cool - it will thicken slightly on standing. Serve at room temperature.
3. Get ahead Make sauce up to one month ahead and freeze in an airtight container. To serve, thaw overnight at cool room temperature. Alternatively, make up to a week ahead and store, covered, in the fridge. Remove from the fridge 2hr before serving to bring to room temperature, then spoon into a serving dish.

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