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Port cranberry and orange sauce

By November 17, 2017 , ,

It's that time of year again and cranberries are in demand for both Christmas and Thanksgiving. I like to add some ruby port and orange to this sauce to add a depth of flavour which compliments the tartness of the cranberries. You can make this sauce a couple of weeks in advance of when it's needed, it allows the flavours to mellow and blend together. It also sets really well like a jam, so when using it as a sauce all you need to do is to warm it up in a pan to loosen the mixture

300g fresh cranberries
100ml ruby port
Zest of 1 orange
50ml orange juice
75g sugar
25g honey

Place all ingredients in a pan and bring to the boil
Lower the heat and simmer for 20 minutes until the cranberries have broken down and it forms a thick sauce

If making in the Magimix CookExpert
Place all ingredients into the induction bowl and set at 2A/95c for 15min

Once cooked allow the mixture to cool and pour into a sterilised jar
This will keep in the fridge for up to 2 weeks
You can also serve it immediately if cooking on the day

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