A zesty little number which happens to be tasty, quick and easy and versatile too. Don’t stop at the turkey, try a spoonful over camenbert, for a deliciously festive canape, or dollop over a meringue topped with sweetened whipped cream for a Christmas pavlova Scrummyy!!!
Serving Size: Enough for 4 people
Preparation & Cooking Time: 10 minutes
Effort Level: Dead easy
Shelf Life: 3 weeks kept refrigerated
150g fresh cranberries
1 medium orange
1 tsp ground allspice (or use mixed spice if you don’t have)
4 tbsp caster sugar
½ tsp cinnamon
Airtight container – sealed kilner jars are best
Small frying pan
Lemon juicer or reamer
N.B: If preferred, take off the clove heads and crush to a powder using the back of a teaspoon, this saves fishing them out later.
Here’s What You Do:
Place the cranberries in a small frying pan.
Finely grate the zest of 1 orange and add to the pan. Now squeeze the juice over the cranberries. Add 4 tbsp caster sugar, 4 cloves, 1 tsp allspice and ½ tsp cinnamon.
Place over a medium heat for 5 minutes or until the cranberries are all popping.
Increase to a high heat and let it bubble for a couple of minutes until the sauce thickens, then take off the heat.
Taste and add more sugar if necessary then leave to cool.
Once cold, scoop out the cloves (if they went in whole) before spooning into an airtight container then store in the fridge until needed.
Gently re-heat or serve cold and enjoy with roast turkey. It’s also a brilliant partner to camembert.