Clementine & Port spiced cranberry sauce
Complete your Christmas dinner with this punchy cranberry sauce, made extra special with clementines, cinnamon and a touch of Port
Ingredients
- 450g cranberries, thawed if frozen
- grated zest and juice 2 clementines
- 2 tbsp port
- 1 cinnamon stick
- 3 cardamom pods, bruised
- 75g sugar
Method
-
Put all the ingredients in a saucepan and
stir over a gentle heat until the sugar has
dissolved. Increase the heat, cover and
simmer for 5 mins until the cranberries
have burst and the sauce has thickened.
Transfer to a bowl and leave to cool, then
remove the cinnamon and cardamom.
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