Add some orange and thyme to this recipe to give your cranberry sauce this Christmas.
Ingredients
- the juice of 2 oranges
- 225g unrefined light muscovado sugar.
- 450g fresh or frozen cranberries
- the leaves from 2 sprigs of fresh thyme
- garnish with a fresh thyme sprig
Method
- Put the juice of 2 oranges into a saucepan with 225g unrefined light muscovado sugar. Dissolve the sugar over a low heat, then increase the heat and boil rapidly for 2-3 minutes. Add 450g fresh or frozen cranberries. Bring to the boil, then reduce the heat to a simmer for 7-10 minutes, until the cranberries have softened. Stir in the leaves from 2 sprigs of fresh thyme, then set aside to cool and thicken. Serve garnished with a fresh thyme sprig. This will keep covered in the fridge for up to 1 week.