The Best Christmas Cranberry Sauce Recipe





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Published on Nov 24, 2009

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900g cranberries
zest, juice and pulp of 12 clementines
400g icing sugar
2 1/2 tsp allspice
150ml port

Begin by sterilising some jam jars by washing, then placing in a cold oven before heating to 140c then turning off. If the jars have rubber seals remove these and boil in water from a few minutes.

Wash the cranberries then place in a pan. Wash, zest and juice the clementines, then add to the cranberries with the sugar and allspice.

Gently heat and simmer, stirring every 5 minutes for 15-20 minutes, until all the berries have popped.

Remove from the heat and stir in the port.

Put straight into the hot sterilised jars. Cool and keep in the fridge.

Enjoy with your goose or turkey on Christmas Day (or any other day!).

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