Mulled Cranberry Sauce
The aromatic spices of mulled wine are delicious in the sauce. You can make it up to two days ahead and keep it chilled, then bring to room temperature an hour before serving. Serves 6 to 8.
Ingredients:
90g (1/2 cup) demera sugar
250ml (1 cup +2 teaspoons) robust red wine
300g (2 1/3 cup) fresh or frozen cranberries
1 whole clementine
1 small cinnamon stick
1 fresh bay leaf
2/3 cup water
Directions:
Gently heat the sugar, wine, and 150ml (2/3 cup) water in a medium saucepan until the sugar dissolves. Add the remaining ingredients, turn up the heat to medium-high and bubble for 8 to 10 minutes, until the cranberry skins pop open. Reduce the heat and simmer for 30 to 35 minutes, stirring every now and then, until the cranberries are tender and the sauce has thickened. Cool before serving, warning diners about the aromatics.
No comments:
Post a Comment