Mulled Cranberry Sauce

Name: Mulled Cranberry Sauce
Yield: Yield: 750 ml (1¼ pints/25 fl oz)
Ingredients: 450 g (1 lb/4½ cups) cranberries (fresh or frozen); 450 g (1 lb/4½ cups) cranberries (fresh or frozen); 450 g (1 lb/4½ cups) cranberries (fresh or frozen); 125 g (4½ oz/½ cup + 2 tbsp) caster (superfine) sugar; 100 ml (3½ fl oz/scant ½ cup) port (any type will do); 200 ml (7 fl oz/scant 1 cup) red wine; 1 Granny Smith apple, peeled, cored and diced; 1 tsp ground cinnamon; Good pinch of ground cloves; Grated zest of 1 lemon; Grated zest of 1 orange; 1 tbsp water; 1 tsp cornflour (cornstarch); 1 tsp cornflour (cornstarch); Pinch of English mustard powder; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 2 tbsp redcurrant jelly

Preparation info

Yield:
750 ml

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This gorgeous cranberry sauce is flavoured with seasonal mulled wine and spices. It will keep for up to a week in the fridge. It is good with turkey, of course, and also with goose, duck and squab pigeon.

Ingredients

450 g (1 lb/4½ cups) cranberries (fresh or fr

Sauce
Gluten-free
Vegan

Method

Place the cranberries, apple, wine, port, sugar, orange and lemon zests, cloves and cinnamon in a pan over a medium heat. Cook for 12-15 minutes, stirring continuously, until the mixture has reduced and thickened.

Combine the mustard powder and cornflour (cornstarch) with the water. Stir into the cranberry mixture and add the redcurrant jelly. Reduce the heat and simmer for 2 minutes mo