Christmas Cranberry And Clementine Sauce

Christmas Cranberry and Clementine sauce created by Neil Haydock, Executive Chef at The Hotel and Extreme Academy, Watergate Bay Watergate Bay.

Christmas Cranberry And Clementine Sauce.

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

Christmas Cranberry And Clementine Sauce

With the clementine season now in 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 too cold cuts of ham, gammon and turkey.

How To Make Christmas Cranberry And Clementine Sauce:

Ingredients:

500g fresh or frozen cranberries

150g castor sugar

200ml white wine vinegar

3 juicy Clementines

Method:

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

2.) Add the cranberries and stir gently until the cranberries start to soften.

3.) Zest one Clementine into the sauce.

4.) Juice the 3 clementines and add to the sauce.

5.) Bring back to a simmer and cook for a couple of minutes before removing and allowing to cool.

Christmas Cranberry And Clementine Sauce

Recipe and photo credit by- 

Christmas Cranberry and Clementine sauce created by Neil Haydock, Executive Chef at The Hotel and Extreme Academy, Watergate Bay Watergate Bay

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Claire Justine

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Christmas Cranberry and Clementine sauce created by Neil Haydock, Executive Chef at The Hotel and Extreme Academy, Watergate Bay Watergate Bay.


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