Save to your scrapbook
Cranberry & clementine sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g pack fresh cranberries
Juice 1 clementine
75g light brown muscovado sugar
1. Place the cranberries in a small pan. Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water. Add to the pan and gently bring to the boil. Reduce the heat and simmer for 5 minutes, or until the berries start to burst.
2. Add the sugar and stir. Simmer for 7–10 minutes, or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.
Make the sauce up to 1 week in advance, cover and keep in the fridge. Stir well before serving. To freeze: make as above and freeze up to 1 month ahead. Defrost thoroughly overnight and stir well before serving hot or cold.
Serve with bay & onion bread sauce.
Typical values per serving:
low in fat
This recipe was first published in October 2015.