- 1 large orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- small piece ginger, finely shredded into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 100g golden caster sugar
- 500g fresh or frozen cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- splash of port (optional)
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Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.