Clementine & cardamom cranberry sauce
Zingy clementine and fragrant cardamom are the ideal team to add va-va-voom to your sauce. Make this up to 2 days ahead and store in the fridge. Remove from the fridge 30 minutes before serving to come up to room temperature
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 2 clementines, scrubbed
- 300g frozen (or fresh) cranberries
- 3 cardamom pods, bashed
- 85g demerara sugar
Use a vegetable peeler to pare a strip of zest from 1 clementine, then finely slice the strip and set aside. Zest the rest of the peel from both clementines and squeeze the juice into a pan with the remaining ingredients (apart from the sliced peel) and a small pinch of salt. Cook over a medium heat and simmer, uncovered, for 10 minutes, until the cranberry skins pop open.
Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the cranberries are tender and the sauce has thickened. Using a teaspoon, carefully remove and discard the cardamom pods, transfer to a serving bowl, then leave to cool. Sprinkle over the reserved strips of clementine zest to serve.
Typical values per serving when made using specific products in recipe