Cranberry and orange sauce

Cranberry and orange sauce

By
From
Leiths How to Cook
Makes
500 ml
Photographer
Peter Cassidy

This is traditionally served with roast turkey.

Ingredients

Quantity Ingredient
2 oranges
200g caster sugar
500g cranberries

Method

  1. Finely pare the zest from 1 orange in broad strips, using a vegetable peeler, and then cut the zest into julienne. Squeeze the juice from both of the oranges.
  2. Put the orange juice, zest julienne and sugar in a heavy-based saucepan and heat gently to dissolve the sugar and soften the zest.
  3. Add the cranberries to the saucepan and simmer very slowly until they are becoming tender and just starting to break up. Remove from the heat and let the sauce cool before serving.
Tags:
Leiths School of food and wine
cookery course
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