Cranberry and Orange Sauce
Ingredients
- 300 g Cranberries (Fresh)
- 2 Oranges
- 4 tbsp Honey
Instructions
- Zest one of the oranges and squeeze the juice of both oranges.
- Add the orange zest, juice, cranberries and honey to a saucepan and cook for 5 minutes on a medium heat until the cranberries are soft.
- Use a wooden spoon to stir quite vigorously to break up the cranberries and turn the mixture into a thick sauce.
- Once it has cooled, maybe stir in some Jarrah honey to give it some extra antimicrobial properties.
Notes
Add more honey if you like a sweeter cranberry sauce.
Switch from honey to maple syrup if you're a wholly vegan family.
This cranberry sauce stores in a glass jar in the fridge for up to two weeks and in a container in the freezer for up to 3 months.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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