Christmas Cranberry And Clementine Sauce...

Created by Neil Haydock, Executive Chef at The Hotel & Extreme Academy, Watergate Bay, Cornwall.....

With the clementine season now is full swing, why not put a little zing in your traditional cranberry sauce this Christmas by adding a touch of freshly squeezed Clementine juice.This alternative to traditional cranberry sauce is an excellent partner to roast turkey,pheasant, duck or venison.And don’t forget to make enough sauce to see you through to Boxing Day. The rich,fruity flavours of the cranberry and clementine sauce add a special touch to cold cuts of ham, gammon and turkey.

Ingredients:

500g fresh or frozen cranberries

150g castor sugar

200ml white wine vingegar

3 juicy clementines

Method

Place the vinegar and castor sugar into a saucepan and bring to a simmer. Add

the cranberries and stir gently until the cranberries start to soften

Zest one clementine into the sauce

Juice the 3 clementines and add to the sauce

Bring back to a simmer and cook for a couple of minutes before removing and

allowing to cool

Guest Post Credits - Christmas Cranberry and Clementine sauce created by Neil Haydock, Executive Chef at The Hotel & Extreme Academy, Watergate Bay Watergate Bay