1. Mince the cranberries in a food processor (or using a potato ricer) and place into a saucepan with the orange juice, sugar, a few slivers of orange zest, cinnamon stick and cloves.
2. Bring to the boil, put a lid on the pan and then turn down the heat to cook gently for about 5 minutes, until soft.
3. When still hot, spoon into sterilised jars and keep in the fridge until the big day.
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1. Mince the cranberries in a food processor (or using a potato ricer) and place into a saucepan with the orange juice, sugar, a few slivers of orange zest, cinnamon stick and cloves.
2. Bring to the boil, put a lid on the pan and then turn down the heat to cook gently for about 5 minutes, until soft.
3. When still hot, spoon into sterilised jars and keep in the fridge until the big day.
'Make it a few weeks in advance so the prep on Christmas Day is just that little bit easier'
Supported by
Supported by
Supported by
1. Mince the cranberries in a food processor (or using a potato ricer) and place into a saucepan with the orange juice, sugar, a few slivers of orange zest, cinnamon stick and cloves.
2. Bring to the boil, put a lid on the pan and then turn down the heat to cook gently for about 5 minutes, until soft.
3. When still hot, spoon into sterilised jars and keep in the fridge until the big day.
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