Cranberry sauce with orange
Cranberry and orange sauce pairs perfectly with holiday goose, roast duck, roast turkey, and even plain chicken. Everything is perfectly balanced in it: cranberry acid, light citrus aromas of orange and lemon, while mustard and ginger add spicy notes.
Ingredients
Servings 300 ml- 250 g cranberry jam or cranberries mashed with sugar
- 1 small orange
- 1 lemon
- 1 shallot or small onion
- 1 tsp mustard
- 75 ml of port or Muscat
- ½ tsp grated fresh ginger
- salt, ground black pepper to taste
Cooking
Step 1
Finely chop the onion. Remove the zest from the lemon and orange, cut into thin strips. Cover the onion and zest with boiling water and leave for 2 minutes. Throw it in a colander.
Step 2
Combine the jam, mustard, port and ginger in a small saucepan and heat over low heat to melt the jam syrup. Do not boil!
Step 3
Add lemon and orange juice and shallot zest. Season with salt and pepper to taste. Cool to room temperature and serve.