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.
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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
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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.
Nutrition
- 44kcals, Calories
- 0.1g (trace saturated) Fat
- 0.2g Protein
- 8.8g (9g sugars) Carbs
- 1.9g Fibre
- Trace Salt
For 8 servings
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