Spiced cranberry sauce
Angela Hartnett says, "It was not until I went to the US for Thanksgiving that I considered making cranberry sauce. I’ve adapted my sister-in-law Nicole’s recipe – it’s delicious."
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 200ml fresh orange juice
- ¼ tsp ground mixed spice
- ¼ tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- 1 orange (scrubbed), zest
- 500g fresh (or frozen and defrosted) cranberries
- 20g ginger, peeled and thickly sliced
- 200g light brown soft sugar
In a saucepan, combine the orange juice, spices and zest, then bring to a simmer and reduce by ½ (about 5 minutes). Add the cranberries and ginger and cook over a low heat to soften the fruit. Once it starts to take on a loose jelly consistency, stir in the sugar.
Bring back to the boil, then turn down to simmer for a further 10 minutes until it has a chutney-like consistency. Remove from the heat, carefully remove and discard the ginger, then transfer the sauce to a bowl and set aside to cool.
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