Cranberry sauce is a necessary component of any festive feast, and, we'll let you in on a little secret, it goes well with everything, not just your turkey. With with the shops packed with discounted cranberries after Christmas you've no excuse not to make the most of a glut with this recipe by Rubies in the Rubble, it's also a great excuse to whip the port back out.

Ingredients:

300ml ruby port
20g caster sugar
130ml fresh orange juice
1 tsp corn flour
1 tsp English mustard powder
1 tsp lemon juice
pinch of ground cloves
80g sultanas
60g flaked almonds
1 tbsp grated orange rind
1 tsp grated lemon rind
pinch of salt

Method: 

  1. Put the cranberries, port, sugar and orange juice in a pan and cook on a low heat for ten minutes or until the fruit bursts.
  2. Mix the cornflour, mustard, lemon juice and cloves together in a cup with a tiny bit of water to make a paste.
  3. Add the paste into the berry mixture and mix through on a low heat. 
  4. Add the sultanas, almonds, orange & lemon rind and a pinch of salt, and simmer for five minutes, insuring all is cooked through.
  5. Then put your sauce a small dish or bowl and keep in the fridge until its Turkey eating time!

Recipe kindly donated by @rubiesintherubble

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