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Cranberry, Orange and Ginger Sauce
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Cranberry, Orange and Ginger Sauce
Any remaining sauce is delicious served warm with cold turkey or ham on Boxing Day.
Ingredients
- 1 orange
- 325g pack fresh cranberries
- 175g caster sugar
- 150ml port or red wine
- 150ml Waitrose Freshly Squeezed Orange Juice
- 2.5cm piece fresh root ginger, peeled and finely grated
- 1 whole clove
Method
- Finely grate the orange rind and squeeze the juice.
- Place the cranberries, sugar, port or red wine and orange juice in a saucepan with the ginger and clove and bring to the boil. Simmer, gently, uncovered, for about 25 minutes.
- 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 rind. Cool, cover and store in the fridge until required.
Cook's tips
Add the grated rind and juice of 1 orange plus a little finely grated fresh ginger to Waitrose Cranberry Sauce. Or try Waitrose Cranberry and Burgundy Sauce.
Notes on ingredients
To freeze:
Pack the sauce at the end of step 3. When required, defrost the sauce overnight in the fridge or a cool room
Comments
This recipe was first published in December 1999.
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