Name: Mulled wine cranberry sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 oranges; 200g fresh cranberries; 200 ml red wine; 3 Tbsp light muscovado sugar; ½ tsp ground ginger; ½ tsp ground cinnamon; Couple of pinches of ground cloves; Couple of pinches of freshly grated nutmeg

Mulled wine cranberry sauce

15 Dec 2016

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Cranberry sauce is essential with Roast Turkey and it’s very easy to make. Year after year I make the same cranberry sauce with port & orange, which is absolutely delicious, but I’ve decided to try new versions. This mulled wine cranberry sauce was a real triumph - it's spiced, boozy and delicious! The perfect condiment on the Christmas dining table!

Ingredients

2 oranges
200g fresh cranberries
200 ml red wine
3 Tbsp light muscovado sugar
½ tsp ground ginger
½ tsp ground cinnamon
Couple of pinches of ground cloves
Couple of pinches of freshly grated nutmeg

Instructions

Finely grate the peel of one orange and set aside. Juice the fruit and set aside.
Using a sharp knife remove the peel and white skin of the second orange over a bowl. Cut between the membranes to release the orange flesh, in segments.
Cut the these segments in half crosswise. Set aside and reserve any juices fin the bowl.
Put the cranberries, wine, sugar, spices, grated orange peel, and the reserved orange juice in a saucepan.
Cook over medium-high heat until it comes to the boil and the the sugar dissolves, stirring occasionally.
Reduce the heat to and simmer uncovered for about 20 minutes until the berries burst and the sauce thicken. Turn off the heat, add the in orange segments.
Let it cool then transfer the sauce to a serving dish or a jar for later use.
Serve at room temperature or chill until needed.

Tips

For a more boozy version stir in a spoonful of orange liquor when the sauce is cool.
It can be used as a dip, marinate or sauce for party nibbles (for example sticky cocktail sausages)
This sauce can be prepared a week ahead - but keep it chilled in the fridge.