Caramelised cranberry relish
Homemade cranberry sauce with port is the little finishing touch to set off a festive dinner - it goes well with cheese and ham too
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Vegan
- 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.
PER SERVING
83 kcalories, protein 0g, carbohydrate 18g, fat 0 g, saturated fat 0g, fibre 3g, sugar 16g, salt 0 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2744671/
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Ingredients
- 1 large orange
- small piece ginger , finely shredded into matchsticks
- 100g golden caster sugar
- 500g fresh or frozen cranberries
- splash of port (optional)
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Vegan
Ingredients
- 1 large orange
- small piece ginger , finely shredded into matchsticks
- 100g golden caster sugar
- 500g fresh or frozen cranberries
- splash of port (optional)
PER SERVING
83 kcalories, protein 0g, carbohydrate 18g, fat 0 g, saturated fat 0g, fibre 3g, sugar 16g, salt 0 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
