Tangerine Cranberry Sauce
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Masala, bay, cinnamon, tangerine, cardamom, and a hint of ginger make for a flavour-packed festive cranberry sauce
Equipment
- 1 or 2 sterilised jars
Ingredients
- 100 g soft brown sugar
- approx 2 tbsp Marsala (enough to moisten and dissolve the sugar)
- ½ apple (finely grated)
- 2 cardamom pods (lightly bruised and crushed)
- 1 small cinnamon stick
- 1 bay leaf
- 3 tangerines (clementines or mandarines), juiced plus a large piece of peel
- pinch powdered ginger
- 250-300 g fresh or frozen cranberries
- freshly ground black pepper
Instructions
- Put 100g soft brown sugar into a pan and moisten with a generous dash of Masala, Madiera or Port.
- Squeeze in the juice of three tangerines (clementines or mandarines) and add a large strip of peel. Add a couple of crushed cardamom pods, freshly ground black pepper, powdered ginger, the bay leaf and the cinnamon stick.
- Add a scant half an apple (grated) and leave to cook for a few minutes over very low heat.
- Add the cranberries. Gently simmer until the cranberries burst and soften and the sauce thickens - about 15 minutes. Add salt to taste and, if necessary, add more tangerine juice if the sauce starts to stick.
- Pack hot into a sterilised jar (s) and immediately turn it upside down to seal the lid. Store in the fridge until Christmas.
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