Persian cranberry sauce

Persian cranberry sauce

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(1 ratings)

Prep: 5 mins Cook: 10 mins

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

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal37
  • fat0g
  • saturates0g
  • carbs8g
  • sugars7g
  • fibre1g
  • protein0g
  • salt0g
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Ingredients

  • 250g fresh or frozen cranberries
    Cranberries

    Cranberry

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

  • 2 tbsp pomegranate molasses or balsamic vinegar
  • juice and finely grated zest ½ orange, plus extra zest to serve
    Orange

    Orange

    or-ange

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

  • 2 tbsp golden caster sugar, plus extra to taste
  • pinch of ground allspice

Method

  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.

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