Cranberry & clementine sauce

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes
  • Serves:8


    300g pack fresh cranberries
    Juice 1 clementine
    75g light brown muscovado sugar


    1. Place the cranberries in a small pan. Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water. Add to the pan and gently bring to the boil. Reduce the heat and simmer for 5 minutes, or until the berries start to burst.

    2. Add the sugar and stir. Simmer for 7–10 minutes, or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.

    Get ahead
    Make the sauce up to 1 week in advance, cover and keep in the fridge. Stir well before serving. To freeze: make as above and freeze up to 1 month ahead. Defrost thoroughly overnight and stir well before serving hot or cold. 

    Serve with bay & onion bread sauce.

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