A delicious and easy recipe to make at home which will taste much better than any shop bought cranberry sauce!
Special equipment: 18CM Hard anodized saucepan.
|1||Orange, zest and juice|
The cranberry sauce can be cooked one week in advance and stored in an airtight container in the fridge or frozen for up to a month.
To prepare the cranberry sauce
In a medium saucepan, on a high heat, bring all the ingredients to the boil, reduce to a simmer for 7 minutes (*1). Allow to cool to room temperature, store in a lidded container and serve as it is or to keep it for longer, store in the fridge in an airtight container.
Recipe © Raymond Blanc 2015.
Photograph © Jean Cazals 2015.