Cranberry sauce

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Recipe by Good Food

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1. Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port. Cook for 5 mins until the cranberries start to soften and burst. Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more. Store in fridge, or freeze for up to 2 months.

Per serving

75 kcalories, protein 0g, carbohydrate 16g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.01 g

Latest comments and suggestions

• olive99

  15 October 2008

  olive99 rated and commented on this recipe

  

  This is a brilliant recipe. I have made this for the past 2 years and give jars to friends as a Christmas gift. They like it so much, they start being nice to me as early as July to ensure they get some!! The taste is sensational and it creates a lovely Christmas smell in the house when making it! Try it, you'll never buy it at the supermarket again!

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• Tracey

  22 December 2008

  Tracey commented on this recipe

  Ive tried this recipe using morgans spiced rum instead of port, makes it lovely and spicy!

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• saffron

  28 December 2008

  saffron commented on this recipe

  I have tried all sorts of variations of cranberry sauce and this is my absolute favourite not too sweet also makes a lovely accompaniment to chicken liver pate

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• saffron

  28 December 2008

  saffron rated this recipe

  

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• Carol

  11 January 2009

  Carol commented on this recipe

  Tried this for the first time this Christmas. The family loved it. Will never buy ready made cranberry sauce again.

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Ingredients

• 2 clementines
• 200g cranberries
• 100g light muscovado sugar
• 6 tbsp port

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Difficulty and servings

Preparation and cooking times

Prep 5 15 mins

Cook 7 mins

Ingredients

• 2 clementines
• 200g cranberries
• 100g light muscovado sugar
• 6 tbsp port

Per serving

75 kcalories, protein 0g, carbohydrate 16g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.01 g

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