Get Ahead Cranberry Compote with Port

As well as serving with turkey, this is excellent as a component in a fruit starter, for example with ripe melon.  It goes superbly well with most cuts of cold meats – it is sensational with traditional spiced beef – and makes a great Christmas cheesecake topping: substitute half of the cranberries with blueberries and use ground cinnamon instead of allspice.

Cranberry Sauce

5 oz (125g) granulated sugar

8 fl oz (200ml) orange juice

8 oz (225g) fresh cranberries

1 rounded teaspoon ground allspice

1 teaspoon of arrowroot

2 tablespoons port

1. Dissolve the sugar in the orange juice in an AGA stainless steel pan on the simmering plate* and then add the cranberries and spice. Cover, bring to the boil and cook in the simmering oven* until the berries are tender, about 15 minutes. 

2. Mix the arrowroot in a little cold water and stir into the sauce and cook for a minute on the simmering plate* until thickened slightly and glossy.  Cool and stir in the port before storing in a covered container in the refrigerator.

* Alternatively, If your AGA model has an induction hob, you can use it to prepare the compote

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