Christmas Cranberry and Clementine sauce
Created by Neil Haydock, Executive Chef at The Hotel & Extreme Academy, Watergate Bay, Cornwall
With the clementine season now is full swing, why not put a little zing in your traditional cranberry sauce this Christmas by adding a touch of freshly squeezed Clementine juice.
This alternative to traditional cranberry sauce is an excellent partner to roast turkey, pheasant, duck or venison.
And don’t forget to make enough sauce to see you through to Boxing Day. The rich, fruity flavours of the cranberry and clementine sauce add a special touch to cold cuts of ham, gammon and turkey.
Ingredients:
500g fresh or frozen cranberries
150g castor sugar
200ml white wine vingegar
3 juicy clementines
Method