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    Clementine Cranberry Sauce 2008

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    Clementine Cranberry Sauce 2008

    This sauce can be made up to a week ahead and stored in the fridge.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes


    • 3-4 tbsp port
    • 100g light brown muscovado sugar
    • Grated zest and juice of 2 clementines
    • 300g pack fresh cranberries


    1. Place the cranberries with the juice and zest of the clementines into a small pan with 150ml cold water. Bring to the boil, then simmer gently for 10 minutes until the cranberries have softened and started to burst.
    2. Add the sugar and port, and stir until the sugar has dissolved. Simmer for a further 5–7 minutes until the sauce has thickened. Transfer to a small bowl and serve warm or cold.

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