Double cranberry sauce


    500ml cranberry juice

    450g cranberries

    150g unrefined light muscovado sugar

    50ml port or cointreau (optional)

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Main serves 8


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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.


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