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Homemade cranberry, port & orange sauce

Mid December prepare ahead

Ingredients

  • 500g of fresh or frozen cranberries
  • 200ml of Dunnes fresh orange juice
  • Zest of one large orange
  • 200g of light brown sugar
  • 3 tablespoons of vintage port

 

 

Method

1.       Put 200g light muscovado sugar and 200ml orange juice into a stainless-steel saucepan, then bring to the boil. Add the port.

2.      Stir in 500g fresh or frozen cranberries, simmer until soft but not mushy (5/8 mins.

3.       The sauce will be thicker when cold.

4.       Will keep in the fridge for 2 weeks.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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