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How to make cranberry sauce
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It only needs four simple ingredients and a pan of cold water.
- Simply combine 250g cranberries with the juice and zest of one orange
- Bring to the boil in a pan with 150ml water and simmer for about 10 minutes until soft
- Add 100g light brown sugar, a good dash of port, and stir until dissolved
- Simmer for about 5 minutes more until the sauce has thickened
There you have it, the best cranberry sauce recipe you'll ever need.
Get 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.
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Typical values per serving:
This recipe was first published in December 2016.