Amazing with turkey, roast ham or my pork/duck terrine or ham hock persilliade (recipes to follow)
Ingredients
- 2 tbsp butter
- 2 red onions peeled and sliced
- grated rind and juice of 1 large orange
- 8 ozs fresh cranberries
- 4 tbsp sugar
- 4 tbsp red wine vinegar
- 4 tbsp red wine (rioja or pinot noir is good, needs a good full bodied red)
- 1/2 tsp allspice
- pinch of cinnamon
Melt butter in a saucepan and fry the onions gently until softened (about 10 minutes on a low heat).
Do not allow the onions to caramilise yet.
Add orange rind and juice and cook for a further 5 minutes.
Add rest of the incredients, heat until boiled and then reduce to a simmer
Simmer until sauce is syrupy (about 15 minutes(
Make this 2-3 weeks before Christmas to allow it to settle and mature. Store in sterlised kilner jars and cover the top with greaseproof paper.
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