Cranberry Clementine Sauce
Homemade Cranberry Clementine Sauce is the perfect accompaniment to the festive turkey. The bright shiny flavours are enhanced by a touch of spice.
Servings: 8 people
- 150 ml caster sugar
- 120 ml water
- 300 g fresh cranberries
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- zest of 1 clementine
Pour the water and sugar into a saucepan and simmer for 5-10 minutes until the sugar has dissolved.
Add the cranberries and simmer for 5-10 minutes, stirring well. Once the cranberries are just beginning to break down then remove from the heat and stir in the spices and clementine zest.
Chill the sauce until needed.
- Try not to break the cranberries up too much when heating. You want about half of them to be lovely and whole and the other half squidgy and saucey.
- This Cranberry Clementine Sauce keeps for an inordinately long time in the fridge since the sugar syrup preserves the sauce very well. You can easily make this sauce weeks in advance, although there’s no guarantee there’ll be any left for Christmas Day if you do that.
- I have also had great success in canning this Cranberry Clementine Sauce via the water bath method to ensure extra longevity. After all, I still want to be eating my cranberry sauce well into June next year.
- This recipe was adapted from a cookery class I attended many years ago at Divertimenti Cookery School in London. I have long since lost any details regarding the original writer of this recipe or which cookery class it was exactly I attended. It’s a pretty safe bet it was some sort of a Christmas cookery class though.
Calories: 90kcal | Carbohydrates: 23g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 20g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg