Ten Minute Cranberry Sauce
A glistening ruby red cranberry sauce with just enough sweetness to counter the tang of the berries.The Cointreau and clementines compliment the tang of the berries beautifully. Just use extra clementine juice if you don't want to add the alcohol.
: 870 kcal
Ingredients
- 300 g fresh cranberries
- 125 g caster sugar
- 50 ml Cointreau
- Zest and juice of two clementines
- 50 ml water
Instructions
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Put all the ingredients into a small saucepan and bring up to a bubble on a medium high heat.
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Stirring frequently to prevent it catching on the base of the pan, crush the cranberries against the sides of the pan to help them pop and as soon as there are no whole berries left, it's ready.
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Pour into a sterile jar and seal if not using immediately and store in the fridge once cold.
Recipe Notes
Cranberries are a super rich source of pectin so whilst the sauce is very runny when hot, it sets solid.
Keeps in the fridge for 3 weeks or you can freeze for up to 3 months.