Wednesday, November 24, 2010

Cranberry and cumberland sauce

Cooking : time 10 to 30 mins


450g/1lb fresh cranberries
300ml/10fl oz ruby port
115g/4oz caster sugar
125ml/4fl oz fresh orange juice
1 tsp corn flour
1 tsp English mustard powder
1 tsp lemon juice
pinch of ground cloves
75g/3oz sultanas
55g/2oz flaked almonds
1 tbsp grated orange rind
1 tsp grated lemon rind


1. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.
2. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture.
3. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey.

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