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- Serves8
- CourseAccompaniment
- Prepare5 mins
- Cook15 mins
- Total time20 mins
Ingredients
- 1 echalion shallot, finely sliced
- 300g frozen cranberries
- 50g dark brown soft sugar
- 100ml ruby port
- 2 star anise
- 1 cinnamon stick
Method
Put all the ingredients in a large saucepan with a pinch of salt. Cover and cook over a gentle heat, stirring until the sugar has dissolved – about 5 minutes. Turn up the heat and simmer briskly for 8-10 minutes, stirring often, until the cranberries have just burst and the sauce has thickened to a loose-jam consistency. Remove the cinnamon stick and star anise before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 162kJ/ 38kcals |
---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 9.3g |
Sugars | 9.3g |
Fibre | 1.2g |
Protein | 0.2g |
Salt | 0.1g |