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Cranberry sauce with port & ginger
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Serves: 6 (with leftovers)
300g pack fresh cranberries
100g caster sugar
50ml port (or red wine)
2.5cm piece ginger, peeled and finely grated
1 clove (optional)
1. Finely grate the zest from the orange and squeeze the juice.
2. Place the cranberries, sugar, port or red wine and orange juice into a small saucepan with the ginger and clove (if using) and bring to the boil. Simmer gently, uncovered, for about 10 minutes.
3. Remove about half the cranberries with a slotted spoon. Find the clove and remove. Blend the remainder of the sauce until smooth, then stir in the reserved whole cranberries and the orange zest. Cool, cover and store in the fridge until needed, or for up to 3 days.
To freeze Spoon the cooked and cooled sauce into a freezerproof container.
Freeze for up to 1 month. Defrost in the fridge thoroughly before use.
Typical values per serving:
This recipe was first published in December 2020.