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- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 6
For a fruity and flavoursome accompaniment to Christmas lunch, try Alan Coxon's tangy cranberry sauce with ginger and cinnamon
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Ingredients
- 1 Orange
- 1kg Cranberries
- 350g brown sugar
- 5 cm piece Ginger, peeled and grated
- cinnamon sticks
Method
1. Zest the orange into a medium saucepan. Chop the rest of the orange and tip into the pan. Add the remaining ingredients and simmer until the cranberries burst.2. Continue to cook for about 10-15 minutes, until the mixture becomes a puree. Remove from the heat and leave to cool.
3. Remove the cinnamon stick.
4. Spoon into sterilised jars and store until ready to use, or freeze in a plastic container until required.
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