Double Cranberry Sauce by Billington's

Method

1. Pour the cranberry juice into a large pan and cook over a high heat for a few minutes, or until the liquid reduces by about a third.

   • 500ml Cranberry Juice

2. Add the cranberries, light muscovado sugar and port if using, and bring back to the boil before simmering rapidly for 5 minutes, or until most of the cranberries have burst. Add the orange zest, and then taste for sweetness before leaving to cool.

    

   Need to make your Christmas Cake? Click here for our classic Christmas Cake recipe.

   • 450g Cranberries
   • 1 Orange Zest (Finely Grated) Alternatively, use Nielsen-Massey Orange Blossom Water 1tsp
   • 50ml Port
   • 150g Billington's Unrefined Light Muscovado Sugar