Cranberry and orange sauce


  • Serves 6 people

  • 4 oranges
  • 250 ml (1 cup) ruby port
  • 110 gm (½ cup) caster sugar
  • 1 tsp hot English mustard
  • 220 gm frozen cranberries
01   Peel rind from 2 oranges thinly and cut into julienne. Blanch in boiling water, drain and repeat. Set aside. Segment oranges, reserving juice. Place segments into a bowl and set aside. Combine juice, rind, port, sugar and mustard in a saucepan, stir to combine and bring to the boil over medium heat, then cook for 15 minutes or until reduced to 1/3 cup. Add berries and cook for 5 minutes or until berries are tender, pour over oranges and cool.
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