Easy Cranberry Sauce with Port
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Cranberries (fresh or frozen)
- 2 Clementines (juice of 2, zest of 1)
- 50 ml Port
- 50 ml Water
- 5 tbsp Caster Sugar (plus extra 2 tbsp if you prefer your sauce sweeter)
Method
- Thoroughly rinse your cranberries if using fresh ones. There is no need to defrost frozen ones.
- Place the cranberries, port, water, clementine zest and juice, and sugar into a pan and simmer for 12-15 minutes until the sauce is glossy and syrupy.
- Give the sauce a taste, and if you prefer a sweeter taste add more caster sugar accordingly (1-2 tablespoons should be enough). Stir it in thoroughly while the sauce is still hot.
- Allow to cool (the sauce will thicken on cooling so don't worry if it looks a bit thin whilst it's still hot), and then place in an airtight container and store in the fridge until needed.