Cranberry & stem ginger sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
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- 100g light muscovado sugar
- 100ml orange juicefresh or carton
- 250g fresh or frozen cranberries
- 2 balls of stem gingerchopped, plus 1 tbsp syrup from the jar
Nutrition: Per serving (6)
- kcal98
- fat0g
- saturates0g
- carbs23g
- sugars23g
- fibre2g
- protein0.3g
- salt0.01g
Method
step 1
Tip the sugar and orange juice into a pan on a medium heat and bring to the boil. Stir in the cranberries, ginger and syrup, and simmer until the cranberries are tender but still holding their shape – about 5 mins for frozen, 8-10 mins for fresh. Will keep chilled for up to three days or frozen for up to a month.
