Cranberry sauce with fresh ginger and mustard seeds

    35 min

    This chunky whole cranberry sauce has plenty of zip with the addition of fresh ginger, orange zest and mustard seeds.

    2 people made this

    Serves: 12 

    • 250g granulated sugar
    • 250ml orange juice
    • 250ml white wine vinegar
    • 20g chopped fresh ginger
    • 1 tablespoon orange zest
    • 1 shallot, minced
    • 2 cinnamon sticks
    • 1/8 teaspoon salt
    • 675g cranberries
    • 1 teaspoon vegetable oil
    • 2 teaspoons mustard seeds

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks and salt together in a pan; bring mixture to the boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
    2. Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into sauce. Serve chilled or at room temperature.

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