Description
This Cranberry Sauce with Port and Clementines is a very grown up version of your usual Cranberry Sauce. It’s made by caramelising the sugar first, giving it depth of flavour. Even richer by adding port, taking it into Christmas territory via cinnamon and clementines, all working together wonderfully. You can use it as sauce or, if cooked longer, jam.
Ingredients
Units
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- 3/4 cup white sugar
- 2 sticks cinnamon
- 1/2 tsp allspice
- 3 cups cranberries (fresh or frozen)
- 3 Clementines (zested and filleted)
- 1 pinch of salt
- Pepper to taste (if using as sauce)
- 1/4 cup ruby port
Instructions
- Put a heavy-based pan over a medium heat and allow the sugar to melt (without stirring) and turn a rich caramel colour before adding the cranberries, clementine filets and zest, spices and port.
- Stir to coat everything in the caramel. Bring to a simmer and cook for 10-20 minutes until the cranberries break down and thicken.
- If you’d like to use this as sauce, season while cooking with salt and pepper and cook a bit shorter, to achieve a more sauce like consistency. For Jam, cook longer, until very thick.
- Take out the cinnamon sticks and discard.
- Pour into a very clean Jar and store in the fridge. The Sauce will keep about 1 week in the fridge.
Notes
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Meal Prep
The Sauce can be made up to a week ahead and will keep fine in the fridge. Just gently warm it through before serving and maybe stir in a little water if needed, as it tends to firm up when cooling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: condiment, Ingredient, Side Dish, spread
- Method: Cook
- Cuisine: American
Nutrition
- Calories: 94
- Sugar: 19
- Sodium: 6
- Fat: 0.1
- Saturated Fat: 0.01
- Carbohydrates: 23
- Fiber: 2
- Protein: 0.4
