Cranberry sauce that is much better than store brought and yet so easy to make, you simply add the ingredients to a pot and leave to simmer for around 10 minutes then stir in the honey. This classic sauce is perfectly balanced with 1/2 cup port, one cinnamon stick and grated ginger for some spice and brown sugar, orange juice and some honey to sweeten.
Cranberry sauce that is much better than store brought and yet so easy to make, you simply add the ingredients to a pot and leave to simmer for around 10 minutes then stir in the honey. This classic sauce is perfectly balanced with 1/2 cup port, one cinnamon stick and grated ginger for some spice and brown sugar, orange juice and some honey to sweeten.
Yields1 Serving Prep Time5 minsCook Time12 minsTotal Time17 mins
250 g fresh cranberries, washed juice of one large orange plus 1 tsp zest ½ cup port 1 inch ginger, grated ½ cup dark brown sugar 1 cinnamon stick 3 tbsp honey freshly ground black pepper
11. In a medium pot place the orange juice, orange zest and port, bring to a boil then lower the heat and add in the cranberries, brown sugar, cinnamon stick and grated ginger. 2. Simmer for 10-12 minutes or until the cranberries have softened and the sauce thickened. Stir the sauce and gently burst some of the cranberries. Remove from the heat and stir in the honey. 3. Leave the sauce to cool and then transfer to a glass jar. You can refrigerate this sauce up to 3 days.
1. In a medium pot place the orange juice, orange zest and port, bring to a boil then lower the heat and add in the cranberries, brown sugar, cinnamon stick and grated ginger. 2. Simmer for 10-12 minutes or until the cranberries have softened and the sauce thickened. Stir the sauce and gently burst some of the cranberries. Remove from the heat and stir in the honey. 3. Leave the sauce to cool and then transfer to a glass jar. You can refrigerate this sauce up to 3 days.
Ingredients
Directions
1. In a medium pot place the orange juice, orange zest and port, bring to a boil then lower the heat and add in the cranberries, brown sugar, cinnamon stick and grated ginger. 2. Simmer for 10-12 minutes or until the cranberries have softened and the sauce thickened. Stir the sauce and gently burst some of the cranberries. Remove from the heat and stir in the honey. 3. Leave the sauce to cool and then transfer to a glass jar. You can refrigerate this sauce up to 3 days.