A tangy sauce traditionally served with turkey.
Can be covered and refrigerated for up to 2 weeks.
Good with grilled poultry and pork.
Freezing Information: freeze for up to 2 months.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseside dish, vegetable
Five Ingredients or LessYes
Taste and Texturefruity, sweet, tart
Type of DishCondiments
- 12 oz (336g) fresh or frozen cranberries
- 1 shallot, finely chopped
- ¾ cup packed light brown sugar
- ½ cup hearty red wine or port
- Grated zest of 1 orange
- 1/3 cup fresh orange juice
Bring the cranberries, shallot, brown sugar, wine, and orange zest and juice and to a boil in a medium saucepan over medium heat, stirring often to dissolve the sugar.
Reduce the heat to medium-low and simmer, stirring, for 10–12 minutes, or until all of the cranberries skins have burst. Let cool.
Transfer to a bowl and serve chilled or at room temperature.
3. Transfer to a bowl and serve chilled or at room temperature.
2008 Dorling Kindersley