Cranberry and clementine sauce


No Christmas dinner is complete without cranberry sauce. It’s the perfect partner with turkey but is also great with any game such as pheasant or venison and works well with duck and cold cuts on Boxing Day. Check out how to make your turkey last longer and where you can use up the rest of your cranberry sauce in our blog post, One Turkey, Six Dinners.


500g fresh or frozen cranberries
150g castor sugar
200ml white wine vinegar
3 juicy clementines


Place the vinegar and castor sugar into a saucepan and bring to a simmer. Add the cranberries and stir gently until the cranberries start to soften.

Zest one of the clementines into the sauce.

Juice the three clementines and add to sauce.

Bring back to a simmer and cook for a couple of minutes before removing and allowing to cool.


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