A fantastic double cranberry sauce recipe from Billington’s. It’ zingy, fresh and bursting full of flavour, this cranberry sauce couldn’t be easier to make.
Preparation time: 5 minutes
Cooking time: 10 -15 minutes
150g Billington’s Unrefined Light Muscovado Sugar
50ml Port or Cointreau (optional)
Orange, finely grated zest only
500ml Cranberry juice
- Pour the cranberry juice into a large pan and cook over a high heat for a few minutes, or until the liquid reduces by about a third.
- Add the cranberries, sugar and port or cointreau if using, and bring back to the boil before simmering rapidly for 5 minutes, or until most of the cranberries have burst. Add the orange zest, then taste for sweetness before leaving to cool.