cranberry recipes
Here's a collection of date recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Classy Cranberry Sauce
Walnut, Cranberry and Citrus Stuffing
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Serve with new season partridge or pheasant, or multiply recipe and decant into a sterilised jars. Makes about 1 jar or enough for 8 servings.
- 250g pack fresh cranberries
- Juice and finely grated zest of 2 clementines
- 100g light brown muscovado sugar
- 3/4 tbsp port
Place the cranberries and the juice and zest of the clementines into a small pan with 150ml cold water to cover. Bring to the boil, then simmer gently for 10 minutes until the cranberries have softened and started to burst. Add the sugar and port, and stir until the sugar has dissolved. Simmer for a further 5-7 minutes until the sauce has thickened. Transfer the sauce to a small bowl and serve warm or cold.
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A gorgeous stuffing, suitable for vegetarians (you can add cooked, crumbled sausage to the mix if you want a meat version). If you can't find dried cranberries, substitute dried currants - or get creative and add chopped candied ginger instead (and skip the rosemary).
- 50g butter
- 2 parsnips, peeled and diced
- 1/4 teaspoon of grated nutmeg
- 1 heaped tablespoon of chopped fresh rosemary
- 100g dried cranberries (or currants)
- Minced peel of one lemon
- Minced peel of two clementines
- 1 small handful chopped fresh parsley
- 350g day-old bread, cubed (croissants are great, or try wholemeal)
- 1/4 teaspoon each salt and pepper or to taste
- 230g walnut pieces, lightly toasted in the oven
- 3 eggs
- 300ml apple sauce
Melt butter in a large frying pan over medium-high heat. Add the parsnips and nutmeg and saut� until they are tender and browned, which should take about 8 minutes. Transfer them to a large bowl and add the rosemary, cranberries, parsley, citrus peels and bread. Season to taste with salt and pepper. Beat the eggs and apple sauce together and toss in with the bread mixture and walnuts. Bake inside your turkey or other poultry, or bake, covered with foil, for 20 minutes then remove the foil and bake for another 20 minutes.
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