Cranberry and orange sauce


You'll need

4 oranges 250 ml (1 cup) ruby port 110 gm (½ cup) caster sugar 1 tsp hot English mustard 220 gm frozen cranberries

Method

  • 01
  • Peel rind from 2 oranges thinly and cut into julienne. Blanch in boiling water, drain and repeat. Set aside. Segment oranges, reserving juice. Place segments into a bowl and set aside. Combine juice, rind, port, sugar and mustard in a saucepan, stir to combine and bring to the boil over medium heat, then cook for 15 minutes or until reduced to 1/3 cup. Add berries and cook for 5 minutes or until berries are tender, pour over oranges and cool.

A contemporary version of Cumberland sauce, this is perfect with ham, turkey, pork or game.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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