Advertisement

Ingredients

Method

  • STEP 1

    Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.

  • STEP 2

    Stir in 250g fresh or frozen 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.

  • STEP 3

    The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

RECIPE TIPS
FAST FLAVOUR

Try a few additions to give your sauce an edge. Add blanched strips of orange zest for a Cumberland sauce-style twist or spice it up with ginger or chilli. A splash of port to a simple recipe can add a kick, too.

USE UP LEFTOVERS

Fold cranberry sauce through Greek yogurt and use it in Boxing Day sarnies with cold ham, turkey, lettuce and pickled walnuts.

Try plenty of festive trimmings from our sister title olivemagazine.com/Christmas-trimmings.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.66 ratings
Advertisement
Advertisement
Advertisement