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Easy cranberry sauce
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250g pack fresh cranberries
Juice and finely grated zest of 1 orange
100g light brown muscovado sugar
3–4 tbsp port
1. Place the cranberries and the juice and zest of the orange into a small pan with 150ml cold water to cover. 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 the sauce to a small bowl and serve warm or cold.
Cook's tipGet ahead: make the sauce up to a week in advance, cool and keep it in the fridge, or store in the freezer for up to 3 months. Defrost thoroughly before use.
Typical values per serving:
This recipe was first published in Thu Dec 08 10:15:00 GMT 2016.