Christmas isn’t complete without cranberry sauce, it compliments hot roasted meats, cold cuts and pies. Our version is packed with juicy cranberries and the subtle flavour of port and orange. Use fresh or frozen cranberries and chill for 2 days or freeze for a perfect get-ahead sauce.
Serves 8
1 orange, juiced
100ml port
100g soft brown sugar
400g fresh cranberries
1 tsp arrowroot (optional)
2 tsp water
Preparation Time: 2 minutes. Cooking Time: 10 minutes.
1. Place an AGA Stainless Steel Pan on the simmering plate, hotplate on simmering setting on induction on medium. Pour in the orange juice, port and brown sugar.
2. Stir until the sugar dissolves then add the cranberries and bring to a slow simmer and cook for 10 – 15 minutes until the cranberries are beginning to burst open.
3. If you like your sauce a little thicker, mix the arrowroot in a little cold water and stir into the sauce and cook for a minute until thickened slightly and glossy.
4. Serve just warm or at room temperature.
