Ingredients 2 clementines 200g cranberries 100g light muscovado sugar 6 tbsp port Method Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port. Cook for 5 mins until the cranberries start to soften and burst. Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more. Store in fridge, or freeze for up to 2 months.
Thursday, May 29, 2014
Cranberry sauce 3
Ingredients 2 clementines 200g cranberries 100g light muscovado sugar 6 tbsp port Method Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port. Cook for 5 mins until the cranberries start to soften and burst. Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more. Store in fridge, or freeze for up to 2 months.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment