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.

Cranberry and clementine sauce


200ml white wine vinegar
150g castor sugar
500g fresh or frozen cranberries
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 all 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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