Save to your scrapbook
Cranberry, port & clementine sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g pack fresh cranberries
Zest and juice of 1 clementine
75g caster sugar, or to taste
1. Place the cranberries and clementine zest in a small saucepan.
2. Squeeze the clementine juice into a measuring jug with the port and make up to 150ml with cold water.
3. Add to the pan and bring to the boil, reduce the heat and simmer for 5 minutes or until the berries start to burst. Stir in the sugar.
4. Simmer for 7-10 minutes, or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.
Typical values per serving:
|Saturated Fat||trace g|
This recipe was first published in November 2018.