Mulled Cranberry Sauce
This Mulled Cranberry Sauce recipe is taken from Delicious magazine, and after searching for a recipe that really appealed to me, and was suitable for freezing for up to 6 months, this is the one I have chosen to prepare for our Christmas Dinner. The flavours sound warm and gently spicy, and I’m going to at least double or treble the ingredient amounts so that I have some in my freezer over the cold months to eat with Venison, Pork or Chicken dishes. A little touch of Christmas spice to enhance our meals. Looking forward to Mulled Cranberry Sauce.
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
- 1/2 tsp fresh ginger, finely grated, plus optional extra
- Grated zest and juice of 1/2 orange
- 1 cinnamon stick
- 50g caster sugar, plus optional extra
- 375g cranberries
- Put the port, ginger, orange zest and juice, cinnamon stick and sugar into a pan and gently heat, stirring until the sugar has dissolved.
- Add the cranberries and simmer gently for 8 - 10 minutes until they begin to burst, and the sauce starts to thicken.
- Add more sugar or spice to taste, then set aside and allow to cool completely before serving.