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Persian cranberry sauce

Persian cranberry sauce

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A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Middle Eastern flavours of pomegranate molasses and orange zest bring a new dimension to traditional cranberry sauce, with a thick and chunky texture

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal37
low infat0g
saturates0g
carbs8g
sugars7g
fibre1g
protein0g
salt0g
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Ingredients

Method

  • STEP 1

    Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.

RECIPE TIPS
TOP TIP

The texture of this recipe is thick, like a chutney, so if you prefer a thinner consistency, add 100ml water.

Goes well with

Recipe from Good Food magazine, November 2015

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A star rating of 5 out of 5.3 ratings
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