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Cranberry sauce with port and ginger

Cranberry sauce is a must with roasted turkey on the at Christmas table. You can make this cranberry sauce with port and ginger days ahead and keep it in fridge. It is vegan and gluten-free. You can use mandarin or orange for the recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 mandarins or 1 orange zested and juiced
  • 300 g pack fresh cranberries
  • 5 Tbsp muscovado sugar caster sugar
  • ½ cup cranberry juice
  • 1 Tbsp grated ginger
  • 3 cloves
  • 1 star anise
  • 2 Tbsp port

Method
 

  1. Put the cranberries, sugar, cranberry &orange juice into a small saucepan with the ginger, star anise and cloves. You can add the mandarin flesh, torn into bits, if you like.
  2. Bring to the boil, then cover and simmer gently for about 10 minutes. You should get a thick sauce. Reduce it over higher heat, if needed.
  3. Turn off the heat and add the orange zest and port.
  4. Cool, cover and store in the fridge until needed.