Cranberry, orange & rosemary sauce
- Barney Desmazery
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Serves 6
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 5 out of 5.1 ratingRate
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Quick to make on Christmas Day, you can swap fresh cranberries here for frozen – just keep an eye on them during cooking, as they won’t take as long to break down
Freezable
Dairy-free
Egg-free
Gluten-free
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 75g muscovado sugar
- 75ml orange juice
- 1 large rosemary sprig
- 250g frozen cranberries
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Nutrition: Per serving
- kcal72
- fat0.1g
- saturates0g
- carbs17g
- sugars15g
- fibre2g
- protein0.3g
- salt0g
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Method
-
step 1
Tip the sugar and orange juice into a pan over a medium heat and bring to the boil. Add the rosemary sprig and stir in the cranberries. Simmer for 10 mins until the berries are tender but still holding their shape, and the sauce is sticky.
-
step 2
Remove from the heat and discard the rosemary sprig, then leave to cool and thicken slightly before serving. Once cool, will keep covered and chilled for a week or frozen for a month. Defrost thoroughly before serving.
Recipe from Good Food magazine, December 2023
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A star rating of 5 out of 5.1 rating
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