Cranberry Sauce
Course
Sauces
Servings
Prep Time
1
jar
3
minutes
Cook Time
10 – 12
minutes
Servings
Prep Time
1
jar
3
minutes
Cook Time
10 – 12
minutes
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
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.