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Cranberry sauce

Prep: 30 mins
Cook: 10 mins
Serves: 6-8

100g/3½oz light brown sugar
100ml/3½fl oz fresh orange juice
250g/9oz fresh or frozen cranberries
1 clementine or small orange, finely grated zest only (optional)


1. Bring the sugar and orange juice to a boil in a large saucepan. If using, stir in the cranberries and zest, and simmer for 5 minutes or until tender but
holding their shape. Frozen cranberries will take longer than fresh. Refrigerate
until needed, it will thicken as it cools.

2. Remove from the fridge an hour before serving, see the tips section for freezing

Recipe Tips
The sauce will keep in the fridge for up to one week and can be frozen if it is more convenient to make it further in advance. Defrost for 24 hours at room temperature.

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