Cranberry & clementine sauce

  • Low Fat
  • Vegetarian


300g pack fresh cranberries
Juice 1 clementine
75g light brown muscovado sugar


1. 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.

2. 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.

Get ahead
Make the sauce up to 1 week in advance, cover and keep in the fridge. Stir well before serving. To freeze: make as above and freeze up to 1 month ahead. Defrost thoroughly overnight and stir well before serving hot or cold. 

Serve with bay & onion bread sauce.

Cranberry & clementine sauce
  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 199kJ
Fat trace g
Saturated Fat 0g
Carbohydrate 11.5g
Sugars 11.5g
Protein 0.2g
Salt trace g
Fibre 1g

low in fat

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3 stars

Average user rating Based on 11 ratings

This recipe was first published in Fri Oct 30 11:54:00 GMT 2015.