Mulled cranberry sauce
- December 2011
- Serves 6-8 people
- Takes 10 minutes to make, 12 minutes to cook
This mulled cranberry sauce recipe – with ginger and cinnamon – has a real kick to it – serve alongside bread sauce and turkey gravy for the ultimate in Christmas side dishes.
- 0.1g (trace saturated)
- 8.8g (9g sugars)
For 8 servings
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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