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Preparation Time: 8 minutes
Cooking time: 20 minutes
Serves: 8 persons
This sauce, if served as eight portions, provides 67 cals, 0g fat, 14g sugar and 0g salt per portion.
Ingredients
- 250g (8oz) pack fresh cranberries
- Zest and juice of 1 orange
- 150ml (¼pt) cold water
- 100g (3oz) light brown muscovado sugar
- 3 - 4 tbsp port (or orange juice if preferred)
Method
1. Put the fresh cranberries, zest and juice of orange into a small pan, cover with the cold water.
2. Bring to the boil, then gently simmer until the cranberries have softened and started to burst. For a smoother texture, slightly mash them. If you want your sauce to have whole cranberries just stir occasionally.
3. Add light brown muscovado sugar and the port (or orange juice if preferred), then stir lightly until the sugar has dissolved. Simmer for a further 5 - 8 minutes until the sauce has thickened.
4. Transfer the sauce to a small bowl to cool and then to a suitable freezer-safe container. Will last for three or four days in the fridge. If freezing, defrost in the fridge two days before use.
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