Cranberry and Red Currant sauce
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Heat
-
Serves
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Prep 5 mins
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Cook 30 mins
Hari says
A tangy warming sauce, made with spices and gorgeous red berries, that works perfectly with roast dishes of pork, goose and turkey. I have always loved cranberry sauce because the berries are so wonderful, it's even more special to make this yourself and the sweet and sharp balance is just delicious.
- Ingredients
- Method
- 150g cranberries
- 50g red currents
- 1 tbsp honey
- 2 tbsp brown sugar, or to taste
- 7cm piece cassia bark
- 6 whole cloves
- 1 tsp ground ginger
- 3/4 cup water
- zest of 1 orange
- splash of vinegar
- 2 dried Kashmiri red chillies
Method
- In a saucepan combine the cranberries, the honey, the brown sugar, the cassia bark, the cloves, ginger, water, orange zest, vinegar and chillies.
- Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the berries have burst and the mixture is thickened.
- Transfer the sauce to a bowl or decant into warm sterilised jars and put the lids on. Let it cool and store for at least a month in a cool dry place. Serve the sauce at room temperature.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 31 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 7 |
| of which sugars (g) | 5 |
| Fibre (g) | 1 |
| Protein (g) | 0 |
| Salt (mg) | 2 |
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