Spiced Orange Cranberry Sauce with Juniper. Cranberries simmered with a bouquet garni of cinnamon, cloves and juniper berries, orange rind and juice for a tart and tangy sauce.
30mlorange juice approx to make up to 100ml with juice from the orange
Instructions
Remove the peel from the orange, leaving the pith. Cut into fine slices. Alternatively zest the orange peel. Juice the orange.
Lightly squeeze the juniper berries and wrap in muslin with the cinnamon and cloves.
Make the orange juice up to 100ml with fresh orange juice.
Put all of the ingredients into a pan, heat gently, stirring until the sugar has dissolved. Let simmer for 20 minutes then remove the bouquet garni and transfer to a serving dish.
Notes
Top tips
be careful when removing the orange peel not to remove the bitter white pith
when the cranberries are heated they have the tendency to burst open and spit hot juice so beware when simmering the sauce
DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.