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    Clementine Cranberry Sauce

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    Clementine Cranberry Sauce

    This recipe is easily doubled, and is delicious served with gammon and any remaining turkey on Boxing Day.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 8


    • 250g pack fresh cranberries
    • Juice and finely grated zest of 2 clementines
    • 100g light brown muscovado sugar
    • 3-4 tbsp port


    1. Place the cranberries and the juice and zest of the clementines into a small pan with 150ml cold water to cover. Bring to the boil, then simmer gently for 10 minutes until the cranberries have softened and started to burst.
    2. Add the sugar and port, and stir until the sugar has dissolved. Simmer for a further 5-7 minutes until the sauce has thickened. Transfer the sauce to a small bowl and serve warm or cold.

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    Cook's tips

    As a shortcut, use fresh Joubère Cranberry Sauce With Port instead of making your own.

    Make the sauce up to a week in advance and keep it in the fridge, or store in the freezer for up to 3 months.

    Notes on ingredients

    Replace the clementines with 100g thinly sliced kumquats.


    Average user rating

    4 stars