300g pack fresh cranberries
Juice 1 clementine
75g light brown muscovado sugar
- Place the cranberries in a small pan. Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water. Add to the pan and gently bring to the boil. reduce the heat and simmer for 5 minutes, or until the berries start to burst.
- Add the sugar and stir. Simmer for 7-10 minutes, or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.
Make the sauce up to 1 week in advance, cover and keep in the fridge. Stir well before serving.
Make as above and freeze up to 1 month ahead. Defrost thoroughly overnight and stir well before serving hot or cold.
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