Cranberry port sauce

This can be made a day or two before it is needed.   Store covered in the fridge until an hour or two before it is needed.

Serves 6

300g cranberries

100ml port

1 small stick cinnamon, snapped in half

1 orange, finely grated and juiced

140g caster sugar (or to taste)

1 tablespoon Grand Marnier


Place the cranberries, port, cinnamon, orange zest and juice in a small non-corrosive saucepan.   Bring to the boil and simmer uncovered until the berries begin to pop and soften. Stir in the sugar and Grand Marnier and adjust the sweetness to taste. Sugar has the effect of toughening the cranberries, so do not add until this stage.   Remove the cinnamon stick and allow to cool before serving. It will thicken as it cools.

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