Winter, Sides

Cranberry Port and Clementine sauce

This is ridiculously easy to make and very satisfying. You will wonder why you ever bothered to buy shop brought again. You can omit the Port for extra juice or swap in for another spirit or liqueur, such as brandy, cherry brandy, Cointreau or triple sec.

SERVES:
0.75L

Ingredients

600g fresh cranberries

400g sugar

45g port

45g water

35g clementine juice

Zest of 1 clementine

2 star Anais

1 cinnamon stick

Instructions

  1. Place everything into to a pan and on a moderate heat allow everything to bubble away stirring occasionally with a wooden spoon. It should take around 10-15 minutes.
  2. Towards the end give it a rigorous stir to break up the cranberries. Give it a taste, being careful not to burn your mouth, it may need more sugar or it may be too sweet, if it‘s too sweet and a little squeeze of lemon juice.
  3. It will seem quite runny, but it will solidify once cooled. Cranberries are high in Pectin.
  4. Allow to cool and jar.

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