Clementine & cardamom cranberry sauce

Clementine & cardamom cranberry sauce

Zingy clementine and fragrant cardamom are the ideal team to add va-va-voom to your sauce. Make this up to 2 days ahead and store in the fridge. Remove from the fridge 30 minutes before serving to come up to room temperature

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Gluten freeVegetarian
  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 2 clementines, scrubbed
  • 300g frozen (or fresh) cranberries
  • 3 cardamom pods, bashed
  • 85g demerara sugar

Method

  1. Use a vegetable peeler to pare a strip of zest from 1 clementine, then finely slice the strip and set aside. Zest the rest of the peel from both clementines and squeeze the juice into a pan with the remaining ingredients (apart from the sliced peel) and a small pinch of salt. Cook over a medium heat and simmer, uncovered, for 10 minutes, until the cranberry skins pop open.

  2. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the cranberries are tender and the sauce has thickened. Using a teaspoon, carefully remove and discard the cardamom pods, transfer to a serving bowl, then leave to cool. Sprinkle over the reserved strips of clementine zest to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

329kJ/ 78kcals

Fat

0g

Saturated Fat

0g

Carbohydrates

17g

Sugars

17g

Fibre

2.4g

Protein

0.5g

Salt

0g

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