Bay & bacon roast turkey with make-ahead gravy
Try this delicious way to prepare the Christmas bird, with bay leaves, lemon and stuffing - perfect flavours to compliment your festive dinner
Cranberry & marmalade sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 300g pack fresh or frozen cranberries
- juice 1 orange
- 50g light muscovado sugar
- 100g orange shred marmalade
Nutrition: per serving
- kcal69
- fat0glow
- saturates0g
- carbs16g
- sugars16g
- fibre2g
- protein0g
- salt0g
Method
step 1
Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.
