Cranberry & marmalade sauce

A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus – easy to make in just 15 minutes

Prep:5 mins
Cook:10 mins

Serves 8
Easy

Nutrition per serving

kcal 69
fat 0g
saturates 0g
carbs 16g
sugars 16g
fibre 2g
protein 0g
salt 0g

Ingredients

300g pack fresh or frozen cranberries
juice 1 orange
50g light muscovado sugar
100g orange shred marmalade

Method

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.

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