Mulled cranberry & apple sauce
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Mulled cranberry & apple sauce

By Esther Clark

Make this spiced cranberry sauce up to four days ahead for a stress-free Christmas. It's delicious spooned over turkey or ham

  • Prep:5 mins
    Cook:20 mins
    plus infusing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 104
  • fat 0g
  • saturates 0g
  • carbs 20g
  • sugars 20g
  • fibre 1g
  • protein 0.3g
  • salt 0.02g

Ingredients

  • 200ml red wine
  • 1 cinnamon stick
  • ½ orange, rind peeled, then juiced
  • 5 cloves
  • 1 tsp ground ginger
  • 2 star anise
  • 1 small cooking apple, peeled, cored and cut into 1cm pieces
  • 200g fresh or frozen cranberries
  • 150g light brown soft sugar

Method

  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.

  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.

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