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Cranberry sauce with stem ginger and mandarin

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: British, USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g fresh cranberries
  • 2 stem gingers in syrup
  • Juice of 3 mandarins
  • 1 small cinnamon stick
  • 1 star anise
  • 3 Tbsp muscovado sugar

Method
 

  1. Cut the ginger into small cubes.
  2. 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).
  3. 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.
  4. 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.
  5. Let it cool, then chill until serving.