Cranberry & stem ginger sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Ingredients
- 100g light muscovado sugar
- 100ml orange juice, fresh or carton
- 250g fresh or frozen cranberries
- 2 balls of stem ginger, chopped, plus 1 tbsp syrup from the jar
Method
- STEP 1
Tip the sugar and orange juice into a pan on a medium heat and bring to the boil. Stir in the cranberries, ginger and syrup, and simmer until the cranberries are tender but still holding their shape – about 5 mins for frozen, 8-10 mins for fresh. Will keep chilled for up to three days or frozen for up to a month.
