Mulled wine cranberry sauce
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 now 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
Method
- 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.