With the clementine season now is full swing, why not put a little zing in your traditional cranberry sauce this Christmas by adding a touch of freshly squeezed Clementine juice.
This alternative to traditional cranberry sauce is an excellent partner to roast turkey, pheasant, duck or venison.
And don’t forget to make enough sauce to see you through to Boxing Day. The rich, fruity flavours of the Cranberry and Clementine sauce add a special touch to cold cuts of ham, gammon and turkey.
Ingredients:
- 500g fresh or frozen cranberries
- 150g castor sugar
- 200ml white wine vinegar
- 3 juicy Clementines
- Place the vinegar and castor sugar into a saucepan and bring to a simmer.
- Add the cranberries and stir gently until the cranberries start to soften.
- Zest one Clementine into the sauce.
- Juice the 3 clementines and add to the sauce.
- Bring back to a simmer and cook for a couple of minutes before removing and allowing to cool.
Recipe and photo credit by- Christmas Cranberry and Clementine sauce created by Neil Haydock, Executive Chef at The Hotel and Extreme Academy, Watergate Bay Watergate Bay
