Cranberry and Ginger Orangello Sauce

Great with turkey.


  • 250 g cranberries (fresh or frozen)
  • 75 g sugar
  • 100 ml water
  • 2 tblsp orangello (or orange liqueur)
  • 0.25 tsp ground ginger


  1. Place the cranberries in a pan with the water and Orangello.
  2. Cover with a tight-fitting lid and gently simmer for 10 minutes for fresh, slightly less for frozen, or until the skins just start to pop.
  3. Add the sugar and ground ginger.
  4. Stir until the sugar has dissolved.
  5. Bring to the boil, lower the heat.
  6. Simmer uncovered for 3-4 minutes, until thickened.
  7. Leave to cool and place in the fridge.


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