Cointreau and Cranberry Sauce
Cranberry sauce is an essential accompaniment to christmas roast turkey. Cointreau creates a slightly lighter flavoured sauce to the port variety.
Portions: 10-12 portions
Preparation: 2 minutes
Cooking: 15 minutes
Ingredients
- 400g cranberries
- 6 tbsp cointreau
- 175g caster sugar
- zest and juice of 1 orange
Method
- Cointreau and Cranberry Sauce: Place the cranberries in large saucepan with 5 tbsp cointreau, orange juice and zest and place over a moderate heat. Bring to the boil then reduce to a simmer and leave to cook for 7-8 minutes, until the cranberries have collapsed and softened. Remove from the heat, add the sugar and remaining cointreau and stir until the sugar has dissolved. Serve warm or cold.
- The sauce will store in the refrigerator for up to 10 days.