Spicy Cranberry Sauce
Cranberry sauce is a classic part of the Christmas roast. Though distinctly a North American classic this is a wonderful accompaniment which cuts through the richness of the roasted meat and provides a lovely sweet, spicy zing.
Origin:North America
Serves: 6-8
Heat Rating: Mild
Preparation Time: 5mins + 1 hr to steep
Cooking Time: 20mins
Level of difficulty: Easy
| Serves | 6-8 | Origin | North America | |
| Preparation | 5 min + 1 h | Heat rating |  | (Mild) |
| Cooking | 20 min | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
2 Cinnamon quills, organic
4 Whole Cloves, organic
1 Star Anise, organic
450g cranberries
approx 300ml red wine
200g sugar
Rind of 1 orange
Rind of 1 clementine
Preparation
Wash and sort the cranberries making sure you get rid of any damaged ones.
Put the wine and spices into a large saucepan and heat gently (don't let it boil) for about 10mins. Remove from the heat and leave it to rest for about 1 hour to intensify the flavour.
Remove the rinds and spices then reheat, adding the sugar. Cook gently till the sugar has melted and the mixture is a little syrupy.
Add the cranberries and cook for about 10mins (or until the cranberries have all popped open).
Allow to cool and refrigerate until ready to use.