Mulled cranberry sauce

Name: Mulled cranberry sauce
Yield: Serves 6-8 people
Cuisine: British recipes
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

Easy
December 2011

Easy
December 2011

Serves 6-8 people
Takes 10 minutes to make, 12 minutes to cook

This mulled cranberry sauce recipe has a real kick to it – serve alongside bread sauce and gravy for the ultimate Christmas spread.

Nutrition: per serving

Calories: 44kcals,
Fat: 0.1g (trace saturated)
Protein: 0.2g
Carbohydrates: 8.8g (9g sugars)
Fibre: 1.9g
Salt: Trace

Nutrition: per serving

Calories: 44kcals,
Fat: 0.1g (trace saturated)
Protein: 0.2g
Carbohydrates: 8.8g (9g sugars)
Fibre: 1.9g
Salt: Trace

For 8 servings

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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

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

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.

Method

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.

delicious. tips

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.
FREEZE: 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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