Mulled cranberry sauce recipe

By delicious. team

Serves 8
Takes 10 minutes to make, 12 minutes to cook
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Rating

This cranberry sauce has a real kick to it - an exciting accompaniment to your Christmas spread.

Ingredients

50ml tawny port
½ tsp fresh ginger, finely grated, plus extra (optional)
Grated zest and juice of ½ orange
1 cinnamon stick
50g caster sugar, plus extra (optional)
375g cranberries

Method

1. Put the port, ginger, orange zest and juice, cinnamon stick and sugar into a pan and gently heat, stirring until the sugar has dissolved. Add the cranberries and simmer gently for 8-10 minutes until they begin to burst and the sauce starts to thicken. Add more sugar or spice to taste, then set aside and allow to cool completely before serving.

Nutritional info

Per serving: 44kcals, 0.1g fat (trace saturated), 0.2g protein, 8.8g carbs (9g sugars), trace salt, 1.9g fibre

Chef's tip

You can make the cranberry sauce up to 1 week beforehand. While it’s still hot, pour into a 450ml sterilised jam jar and seal. To freeze the cranberry sauce, let the finished sauce cool then freeze, sealed in a freezer bag or container, for up to 6 months. Defrost at room temperature overnight.

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Comments

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Robbyboy1974

December 25

made this this morning, and oh my god, this is the most amazing cranberry sauce ive ever tasted. i made one slight moderation, i used a whole clementine instead of a orange. (grated then juiced)