Recipes
Morello cherry, cranberry & port sauce
Red fruits are made into a sweet and sticky sauce, with just the right amount of tangy kick to work with a rich main.
Red fruits are made into a sweet and sticky sauce, with just the right amount of tangy kick to work with a rich main.
Cook: 30 Mins
Serves: 10
Price: £0.73 per serving
Nutritional Information
Each 90g serving contains
Energy
397kj
105kcal
397kj
105kcal
5%
Fat
0.3g
0.3g
Low
0%
0%
Saturates
0g
0g
Low
0%
0%
Sugars
21.9g
21.9g
High
24%
24%
Salt
0.02g
0.02g
Low
0%
0%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
441kj/105kcal
Typical energy values per 100g:
441kj/105kcal
Ingredients
400g fresh Cranberries
350 Frozen for Freshness Morello Cherries
75ml Asda LBV port
2 Clementine’s, zested and juiced, plus extra zest to garnish
150g Light Brown Sugar
1/4tsp ground Cinnamon
1/4tsp ground Ginger
Pinch of ground Mixed Spice
Method
1
Add all of the ingredients to a large saucepan with a pinch of salt, cover with a lid and bring to a simmer over medium high heat. Reduce the heat to medium low, then simmer with the lid on for 5 mins. Remove the lid and continue to cook for a further 20 mins, stirring occasionally, until thickened. Remove from the heat and leave to cool.
2
To make in advance, you can store this in an airtight container in the fridge for up to a week and bring to room temperature before serving. Alternatively, you can freeze it for up to 3 months. Defrost overnight in the fridge and bring to room temperature before serving. Garnish with clementine zest before serving, if you like.