3/4 cup/150g/5oz sugar
1/2 cup/150ml/quarter pint of orange juice
zest of 1 lemon
1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
2 cups of fresh cranberries
pinch of salt
Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give
the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely
dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast
or mushroom puff and parcel.
1/2 cup/150ml/quarter pint of orange juice
zest of 1 lemon
1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
2 cups of fresh cranberries
pinch of salt
Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give
the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely
dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast
or mushroom puff and parcel.