Gary Rhodes

Cranberry Sauce with Orange

Preparation info
  • Makes about

    450 g

    • Difficulty

      Easy

Appears in
Open Rhodes Around Britain
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

Cranberries are not always available fresh, but the frozen ones are equally good for this recipe. The shallots and port add extra flavour to this sauce but it can be made just with the fruit, juice and sugar. If you don’t include them, add a little more orange juice.

Ingredients

  • 1 teaspoon chopped shallots (optional)
  • 1 glass of port, about 50 ml<

Method

Place the shallots and port, if using, in a pan and boil until reduced by half. Add the orange juice and again boil to reduce by half. Add the cranberries and sugar and simmer for 10-15 minutes, until the cranberries have softened. The sauce is now ready. It can be made up to 2 weeks in advance, kept chilled, then served hot or cold as needed. I use this sauce with the