This quick and easy-to-make cranberry sauce will make your Christmas Dinner. It's also great with leftovers on Boxing Day.
Cranberry and clementine sauce
300g pack fresh cranberries
Juice 1 clementine
75g light brown muscovado sugar
- Place the cranberries in a small pan. Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water. Add to the pan and gently bring to the boil. reduce the heat and simmer for 5 minutes, or until the berries start to burst.
- Add the sugar and stir. Simmer for 7-10 minutes, or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.
Make the sauce up to 1 week in advance, cover and keep in the fridge. Stir well before serving.
Make as above and freeze up to 1 month ahead. Defrost thoroughly overnight and stir well before serving hot or cold.
- Preparation time: 5 minutes
- Cooking time: 20 minutes
- Total time: 25 minutes
Typical values per serving:
Average user rating Based on 6 ratings
This recipe was first published in Wed Nov 12 15:13:57 GMT 2014.