Cranberry sauce
- Portion size: Makes enough for 8 servings
- Hands-on time 30 min
- Difficulty: easy
Christmas dinner wouldn’t be complete without the cranberry sauce. Ours is spiked with orange juice and thyme for a wonderfully fragrant twist on this festive staple.
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Ingredients
- Juice of 2 oranges
- 225g light muscovado sugar
- 450g fresh or frozen cranberries
- Leaves from 2 fresh thyme sprigs
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Method
- Put the orange juice in a pan with the sugar over a low heat, cook until the sugar has dissolved, then increase the heat and boil rapidly for 2-3 minutes. Add the cranberries. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes until the cranberries have softened.
- Stir in the thyme leaves, then set aside to cool and thicken. Serve garnished with thyme.
Nutrition
- 131kcals Calories
- 0.1g (no saturated) Fat
- 0.4g Protein
- 30.9g (30.9g sugars) Carbs
- 2.3g Fibre
- trace Salt
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