Clementine & Cardamom Cranberry Sauce

Clementine & Cardamom Cranberry Sauce

Zingy clementine and fragrant cardamom are the ideal team to add va-va- voom to your sauce.  Make this up to 2 days ahead and store in the fridge.  Remove 30 minutes before serving to come up to room temperature.

Ingredients:

2 clementines, scrubbed

300g (12 ounces) frozen or fresh cranberries

3 cardamom pods bashed

85g (6 Tablespoons) demure sugar (raw sugar) 

Directions:

Use a vegetable peeler to pare a strip of zest from 1 clementine, then finely slice the strip and set aside.  Zest the rest of the peel from both clementines and and squeeze the juice into a pan with the remaining ingredients (apart from the sliced peel) and a small pinch of salt.  Cook over a medium heat and simmer, uncovered for 10 minutes, until the cranberry skins pop open.

Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the cranberries are tender and the sauce has thickened.  Using a teaspoon, carefully remove and discard the cardamom pods, transfer to a serving bowl, then leave to cool.  Sprinkle over the reserved strips of clementine zest to serve.