| Prep Time | 3 minutes |
| Cook Time | 10 - 12 minutes |
| Servings |
jar
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Ingredients
- 250 g fresh cranberry’s
- 125 g light brown sugar
- 1 whole orange or 2 clementine’s zest & juiced
- 5 tablespoons port or red wine
- 1 tablespoon water
- 1/2 teaspoons ground ginger optional
- 1/2 teaspoon cinnamon
- 20 g butter
Ingredients
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Instructions
- In a saucepan add the cranberry’s, sugar, zest, juice, port and a splash of water, along with the ginger and cinnamon.
- Bring to the boil and then a rapid simmer, mashing the cranberry’s as they pop open with the heat.
- Cook for approx. 8 - 12 minutes until 80% of the cranberry’s have popped and the sauce has thickened in to a chutney like sauce.
- Stir in the butter and then remove from the heat.
- Spoon in to sterilized jars this will keep for a few months but can also be frozen.
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