Mulled cranberry & apple sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus infusing
- Easy
- Serves 8
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- 200ml red wine
- 1 cinnamonstick
- ½ orangerind peeled, then juiced
- 5 cloves
- 1 tsp ground ginger
- 2 star anise
- 1 small cooking applepeeled, cored and cut into 1cm pieces
- 200g fresh or frozen cranberries
- 150g light brown soft sugar
Nutrition: Per serving
- kcal104
- fat0glow
- saturates0g
- carbs20g
- sugars20g
- fibre1g
- protein0.3g
- salt0.02g
Method
step 1
Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.
step 2
Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools – you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.
