Emma MacDonald

Cranberry & Orange Sauce

Preparation info
  • Makes about:

    1 kg

    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

Also known as Cranberry and Orange Marmalade, this is a tangy, refreshing accompaniment with a vibrant colour. It is a versatile sauce - stir a spoonful into gravy for colour and extra flavour, or serve alongside roast turkey, chicken, goose or duck. It is also delicious with brie and a baguette.

Ingredients

  • 2 oranges
  • 500 g/1 lb 2 oz/h

Method

  1. Halve the oranges and squeeze out the juice and pips. Slice the orange peel with its pith into thin shreds, about 4cm/1½in long.
  2. Put the peel, orange juice and 1 l/34 fl oz