Really simple cranberry sauce
Making your own sauce is really easy, and you can do it a few days ahead. Plus, this one uses only three ingredients
2
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Gluten-free, Low-fat
- Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.
PER SERVING
56 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8362/
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Ingredients
- 100g light muscovado sugar
- 100ml orange juice , fresh or from a carton
- 250g pack fresh or frozen cranberries
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2
ratings
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Gluten-free, Low-fat
Ingredients
- 100g light muscovado sugar
- 100ml orange juice , fresh or from a carton
- 250g pack fresh or frozen cranberries
PER SERVING
56 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g
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20 November 2008
Tomsmum commented on this recipe
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23 December 2008
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28 December 2008
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28 December 2008
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28 December 2008
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