Clementine & Port Spiced Cranberry Sauce Recipe
Introduction
This Clementine & Port Spiced Cranberry Sauce brings a festive twist to a classic holiday favorite. The bright citrus notes combined with warm spices and a hint of port make it a delightful accompaniment to any roast or cheese platter.
Ingredients
- 450g cranberries, thawed if frozen
- Grated zest and juice of 2 clementines
- 2 tbsp port
- 1 cinnamon stick
- 3 cardamom pods, bruised
- 75g sugar
Instructions
- Step 1: Put all the ingredients into a saucepan and stir over a gentle heat until the sugar has dissolved completely.
- Step 2: Increase the heat, cover the pan, and simmer for 5 minutes, or until the cranberries have burst and the sauce has thickened.
- Step 3: Transfer the sauce to a bowl and allow it to cool. Once cooled, remove the cinnamon stick and cardamom pods before serving.
Tips & Variations
- For a smoother texture, blend the sauce slightly after cooking instead of leaving it chunky.
- Swap port for red wine or brandy for a different depth of flavor.
- Add a pinch of ground ginger for extra warmth and spice.
Storage
Store cranberry sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or enjoy cold as a tangy accompaniment.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cranberry sauce ahead of time?
Yes, cranberry sauce often tastes better after resting a day or two as the flavors meld. Prepare it in advance and keep it refrigerated until needed.
Can I use fresh cranberries instead of frozen?
Absolutely. If using fresh cranberries, rinse and sort them before cooking. The cooking time and method remain the same.
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Clementine & Port Spiced Cranberry Sauce Recipe
- Total Time: 15 minutes
- Yield: About 2 cups (serves 6-8) 1x
Description
This Clementine & Port Spiced Cranberry Sauce offers a delightful twist on the traditional holiday condiment. Infused with the bright aroma of fresh clementine zest and juice, warming cinnamon and cardamom spices, and enriched with a splash of port wine, this sauce perfectly balances tart cranberries with a sweet, spiced depth. It’s an elegant yet simple accompaniment for festive roasts, adding vibrant color and complex flavor to your holiday table.
Ingredients
Fresh Ingredients
- 450g cranberries, thawed if frozen
- Grated zest and juice of 2 clementines
Liquids and Spirits
- 2 tbsp port
Spices
- 1 cinnamon stick
- 3 cardamom pods, bruised
Sweeteners
- 75g sugar
Instructions
- Combine Ingredients: Place the cranberries, clementine zest and juice, port, cinnamon stick, cardamom pods, and sugar into a saucepan. Stir gently over low heat until the sugar has fully dissolved, ensuring the mixture is well combined.
- Simmer the Sauce: Increase the heat to medium, cover the saucepan, and let the sauce simmer for 5 minutes. During this time, the cranberries will burst open and the sauce will begin to thicken.
- Cool and Strain: Remove the saucepan from the heat and transfer the sauce to a bowl. Allow it to cool to room temperature. Once cooled, remove and discard the cinnamon stick and cardamom pods before serving or storing.
Notes
- For a thicker sauce, simmer a little longer after removing the lid.
- You can substitute port with red wine or brandy if preferred.
- Make the sauce ahead of time; it tastes even better after resting overnight in the fridge.
- Adjust sugar amount to suit your taste or cranberry tartness.
- Ensure cardamom pods are bruised to release their flavor but can be removed easily after cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment/Sauce
- Method: Stovetop
- Cuisine: British
Keywords: cranberry sauce, clementine cranberry sauce, spiced cranberry sauce, port cranberry sauce, holiday sauce, Christmas sauce
