Mulled cranberry & apple sauce served in a ramekin

Mulled cranberry & apple sauce

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Prep: 5 mins Cook: 20 mins plus infusing

Easy

Serves 8

Make this spiced cranberry sauce up to four days ahead for a stress-free Christmas. It's delicious spooned over turkey or ham

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal104
  • fat0g
  • saturates0g
  • carbs20g
  • sugars20g
  • fibre1g
  • protein0.3g
  • salt0.02g
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Ingredients

  • 200ml red wine
  • 1 cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ orange, rind peeled, then juiced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 5 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 small cooking apple, peeled, cored and cut into 1cm pieces
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 200g fresh or frozen cranberries
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 150g light brown soft sugar

Method

  1. Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.

  2. Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools – you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.

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