Seasonal Recipes

Christmas Cranberry Sauce


  • 2 clementines
  • 200g cranberries
  • 100g light Muscovado sugar
  • 6 tbsp port


Squeeze the juice of 1 clementine into a pan then add the sugar, cranberries and port.

Cook on a medium heat for 4-5 minutes and the cranberries should go soft and burst.

Break up the other clementine into sections and remove the pith.

Put the pieces into the pan and cook everything together for 2 minutes.

Pour into a sterilised KilnerĀ® jar and store in the fridge, or freeze for up to 2 months

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