Mulled cranberry sauce
- Published: 30 Nov 11
- Updated: 18 Mar 24
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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Serves 6-8 people
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Takes 10 minutes to make, 12 minutes to cook
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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.
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- Recipe from December 2011 Issue
Nutrition
For 8 servings
Nutrition: per serving
- Calories
- 44kcals,
- Fat
- 0.1g (trace saturated)
- Protein
- 0.2g
- Carbohydrates
- 8.8g (9g sugars)
- Fibre
- 1.9g
- Salt
- Trace
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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