Cranberry And Cumberland Sauce
This festive cranberry chutney is bursting with flavor, combining the tartness of fresh cranberries with the richness of ruby port and a hint of citrus. Enhanced with the warmth of spices and the sweetness of sultanas and almonds, this chutney makes the perfect accompaniment to your Christmas turkey. Its vibrant colors and tangy-sweet taste will surely elevate your holiday feast.
— Constant Cookbook
Ingredients
- 450g/1lb fresh cranberries
- 300ml/10fl oz ruby port
- 115g/4oz caster sugar
- 125ml/4fl oz fresh orange juice
- 1 tsp corn flour
- 1 tsp English mustard
- 1 tsp lemon juice
- pinch of ground cloves
- 75g/3oz sultanas
- 55g/2oz flaked almonds
- 1 tbsp grated orange
- 1 tsp grated lemon
- salt
Instructions
- Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.
- Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture.
- Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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