CRANBERRY, ORANGE & PORT SAUCE RECIPE | EASY MAKE-AHEAD ...
This easy-to-make Cranberry, Orange and Port Sauce can be enjoyed hot or cold and will have you shunning shop-bought ones for ever more. Enjoy with your Christmas turkey, or chicken, or with cheese.
Provided by Kylee Newton
Yield Makes 3x 300ml jars
Number Of Ingredients 1
Steps:
Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil.
Wait and listen for the cranberries to pop, about 5-10 minutes. When they have started to open and soften, give them a wee mash to let out all the pectin so that the sauce thickens.
Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.
Remove from the heat, ladle into warm, dry, sterilised jars and seal.
Best eaten straight away. Once opened, keep in the fridge and eat within 1-2 weeks.
Watch how to make the recipe:
SIMPLE PORT & CRANBERRY SAUCE RECIPE | BBC GOOD FOOD
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
Provided by Sara Buenfeld
Categories Condiment, Dinner, Lunch
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 10
Number Of Ingredients 3
Steps:
- Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.
Nutrition Facts : Calories 151 calories, CarbohydrateContent 29 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 2 grams fiber, SodiumContent 0.02 milligram of sodium
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