Mulled Cranberry Sauce
Recipe type: Sauce
Cuisine: Euuropean
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
If you wish you can make the Mulled Cranberry Sauce the day before using, keep in the fridge then warm up before eating. Or up to 1 week beforehand, cook and while it's still hot, pour into a 450ml sterilised jam jar and seal. To Freeze: Cook the sauce, cool completely then freeze, sealed in a suitable freezer bag or container, and it will last for 6 months in the freezer. Defrost at room temperature overnight.
  • 50ml tawny port
  • ½ tsp fresh ginger, finely grated, plus optional extra
  • Grated zest and juice of ½ orange
  • 1 cinnamon stick
  • 50g caster sugar, plus optional extra
  • 375g cranberries
  1. Put the port, ginger, orange zest and juice, cinnamon stick and sugar into a pan and gently heat, stirring until the sugar has dissolved.
  2. Add the cranberries and simmer gently for 8 - 10 minutes until they begin to burst, and the sauce starts to thicken.
  3. Add more sugar or spice to taste, then set aside and allow to cool completely before serving.
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