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cranberry clementine sauce

Serves 8
Clementines are smallish oranges that come into season in the colder months. Their juicy sweetness is a lovely foil to the tartness of cranberries.

  • Juice of 2 clementines
  • ½ cup sugar
  • 1 pound fresh cranberries
  • Grated clementine zest, for garnish

In a saucepan, bring ½ cup water, the clementine juice, and the sugar to a boil, stirring to dissolve the sugar. Add the cranberries and return to a boil. Reduce the heat and simmer for 10 minutes, or until the cranberries burst.

Allow the sauce to come to room temperature and then chill it in the refrigerator. The sauce will thicken as it cools. Garnish with the clementine
zest.

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