Cranberry, orange and thyme sauce

Name: Cranberry, orange and thyme sauce
Cook time: 15 min
Total time: 15 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: the juice of 2 oranges; 225g unrefined light muscovado sugar.; 450g fresh or frozen cranberries; the leaves from 2 sprigs of fresh thyme; garnish with a fresh thyme sprig

Published: 30 Nov 04
Updated: 18 Mar 24

Test kitchen approved

Add some orange and thyme to this recipe to give your cranberry sauce an extra something special for Christmas dinner. You can make it ahead, too, as it will keep in the fridge for up to one week.

Serves 8
less than 30 minutes

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Ingredients

the juice of 2 oranges
225g unrefined light muscovado sugar.
450g fresh or frozen cranberries
the leaves from 2 sprigs of fresh thyme
garnish with a fresh thyme sprig

Method

Put the juice of 2 oranges into a saucepan with 225g unrefined light muscovado sugar. Dissolve the sugar over a low heat, then increase the heat and boil rapidly for 2-3 minutes.
Add 450g fresh or frozen cranberries. Bring to the boil, then reduce the heat to a simmer for 7-10 minutes, until the cranberries have softened.
Stir in the leaves from 2 sprigs of fresh thyme, then set aside to cool and thicken. Serve garnished with a fresh thyme sprig.

Recipe from December 2004 Issue

delicious. tips

This will keep covered in the fridge for up to 1 week.

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