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Clementine & Port spiced cranberry sauce

Complete your Christmas dinner with this punchy cranberry sauce, made extra special with clementines, cinnamon and a touch of Port

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 60
  • Carbohydrates 12
  • Saturated Fat 0
  • Sugar 12
  • Protein 0
  • Fat 0
  • Fibre 2
  • Salt 0

Nutrition per serving

  • Calories 60
  • Carbohydrates 12
  • Saturated Fat 0
  • Sugar 12
  • Protein 0
  • Fat 0
  • Fibre 2
  • Salt 0

Ingredients

  • 450g cranberries, thawed if frozen
  • grated zest and juice 2 clementines
  • 2 tbsp port
  • 1 cinnamon stick
  • 3 cardamom pods, bruised
  • 75g sugar

Method

  1. Put all the ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat, cover and simmer for 5 mins until the cranberries have burst and the sauce has thickened. Transfer to a bowl and leave to cool, then remove the cinnamon and cardamom.

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