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Mulled cranberry sauce
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Serves: 6 - 8
90g demerara sugar
250ml robust red wine
300g fresh (or frozen) cranberries
1 whole clementine
1 small cinnamon stick
1 fresh bay leaf
1. Gently heat the sugar, wine and 150ml water in a medium saucepan until the sugar dissolves. Add the remaining ingredients, turn up the heat to medium-high and bubble for 8-10 minutes, until the cranberry skins pop open.
2. Reduce the heat and simmer for 30-35 minutes, stirring every now and then, until the cranberries are tender and the sauce has thickened. Cool before serving, warning diners about the whole aromatics.
Typical values per serving:
This recipe was first published in November 2020.