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Cranberry and clementine sauce
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This quick and easy-to-make cranberry sauce will make your Christmas Dinner. It's also great with leftovers on Boxing Day.
300g pack fresh cranberries
Juice 1 clementine
75g light brown muscovado sugar
Make the sauce up to 1 week in advance, cover and keep in the fridge. Stir well before serving.
Make as above and freeze up to 1 month ahead. Defrost thoroughly overnight and stir well before serving hot or cold.
Typical values per serving:
This recipe was first published in November 2014.