Christmas Cranberry sauce
- 50 g Freeze-dried Cranberry Slices or Whole Cranberries
- 50 ml Orange Juice
- 1 Teaspoon of Lemon Juice
- 50 g of Light Muscovado Sugar
- Place Orange juice and Sugar into a pan and bring slowly to the boil. Add Lemon Juice and Cranberries and stir. Lower the heat and allow to simmer for 10 minutes or until the sauce begins to thicken.
- Take of the heat and allow to cool. You can store this Cranberry sauce for up to a week.