Cranberry sauce with stem ginger and mandarin
24 Dec 2023
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This cranberry sauce with stem ginger and mandarin is a spiced version of the classic cranberry sauce. It goes superbly with roasted duck and goose, the leftover can be used with cheese or in cakes and desserts. You can make this dish up to 3 days ahead of your festive meal and keep it chilled, or you can freeze it for about a month.
Ingredients
- 250g fresh cranberries
- 2 stem gingers (in syrup)
- Juice of 3 mandarins
- 1 small cinnamon stick
- 1 star anise
- 3 Tbsp muscovado sugar
Instructions
- Cut the ginger into small cubes.
- Rinse the cranberries, then put them into a heavy-based saucepan. Add the ginger and 1 Tbsp of the syrup (or two if you want it really punchy).
- Squeeze the mandarin juice and add it to the cranberries, then scoop out the flesh, and roughly chop. Add these to the cranberries, then the sugar and spices.
- Stir to combine everything well, then simmer for about 10 minutes until the cranberries are soft and the sauce us thick and sticky. Add more sugar if you think it's not sweet enough.
- Let it cool, then chill until serving.
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Categories
- Meal Type: - Dinner - Lunch - One Pot - Quick & Easy - Sauces - Seasonal - Side
- Cuisines: - British - USA
- Occasions: - Christmas - Dinner Party - Parties - Thanksgiving
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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