Zingy, fresh and bursting full of flavour, this cranberry sauce couldn’t be easier to make.
Ingredients:
- 150g Billington's Unrefined Light Muscovado Sugar
- 450g cranberries
- 50ml port or Cointreau (optional)
- 1 orange, finely grated zest only
- 500ml cranberry juice
Method:
1
Pour the cranberry juice into a large pan and cook over a high heat for a few minutes, or until the liquid reduces by about a third.
2
Add the cranberries, Light Muscovado Sugar and port, or Cointreau if using, and bring back to the boil before simmering rapidly for 5 minutes, or until most of the cranberries have burst. Add the orange zest, and then taste for sweetness before leaving to cool.
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