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Cranberry & marmalade sauce

Cranberry & marmalade sauce

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal69
low infat0g
saturates0g
carbs16g
sugars16g
fibre2g
protein0g
salt0g
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Ingredients

  • 300g pack fresh or frozen cranberries
  • juice 1 orange
  • 50g light muscovado sugar
  • 100g orange shred marmalade

Method

  • STEP 1

    Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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