Cranberry & clementine sauce

This sauce is perfect for your Christmas dinner, whether you are having Turkey or something else. It will go really well with most meats or vegetarian festive dishes. It can also be made ahead in advance, if you want to get ahead.

Cranberry & clementine sauce

Serves 8-10 | Prep 5 mins | Cook 20 mins
Easy | Gluten & Dairy Free | Vegan


You’ll need:

  • 300g pack fresh cranberries;
  • Juice 1 clementine;
  • 75g light brown muscovado sugar

Place the cranberries in a small pan. Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water. Add to the pan and gently bring to the boil. Reduce the heat and simmer for 5 minutes or until the berries start to burst.

Add the sugar and stir. Simmer for 7-10 minutes or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.

Get ahead: The sauce can be made up to 2 days ahead.

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I am a Bulgarian girl living in Glasgow. I love travelling and exploring, and of course, cooking. I especially love experimenting in the kitchen, trying out new tastes and flavours and incorporating food from everywhere in my kitchen.

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