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    Jayne Cross' Cranberry Sauce

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    Jayne Cross' Cranberry Sauce

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes, plus cooling
    • Total time: 25 minutes 25 minutes

    Serves: 8 - 10


    • 375g fresh or frozen cranberries, defrosted if frozen
    • Juice and grated zest of 2 oranges
    • 50ml port
    • 175g golden caster sugar


    1. Place the cranberries, orange zest and juice and port in a saucepan, bring to the boil and simmer, uncovered for about 10 minutes or until the cranberries begin to pop.
    2. Add the sugar and stir over a low heat until it has dissolved. Bring back to a gentle simmer and cook for a further 5-8 minutes until thickened slightly. (If the sugar is added before the cranberries have started to soften it tends to toughen them.)
    3. Leave to cool then store, covered, in the fridge, bringing back up to room temperature before serving.
    4. This sauce can be made 2-3 days in advance.

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