Tuesday, 17 December 2013

My Favourite Cranberry sauce

My Favourite Cranberry sauce
Zest and juice of 1 Blood Orange

220g fresh cranberries

100g Demerara

4 tablespoons port
1/2 cinnamon stick
1 clementine – peeled and segmented

1. Place the zest and juice ,Cinnamon, the cranberries, sugar and port in a medium saucepan and cook over a gentle heat for 15-20 minutes.


2.  Once the cranberries are beginning to burst, add the segmented clementine and cook for a further minute.


3.  Cool and refrigerate in a storage jar or sealed container. 


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