Persian cranberry sauce

Persian cranberry sauce

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content