Cranberry, Apple and Nutmeg Sauce

• Vegan
• Gluten free

• Produce

  • 400 g Baking apples
  • 600 g Cranberries

• Drinks

  • 1 Orange juice from

• Baking & Spices

  • 400 g Muscovado sugar, light brown
  • 1 1/2 tsp Nutmeg, ground

• Liquids

  • 250 ml Water

Found on properfoodie.com

Description

Ingredients

• 600g cranberries
• 400g baking apples; cored, peeled and chopped
• 400g light brown muscovado sugar
• Juice from 1 orange
• 250ml water
• 1 1/2 tsp ground nutmeg

Directions

• Place all the ingredients in one large pan, mix well and put on the hob on a medium heat.
• Bring to the boil then allow to simmer gently for 30 minutes or until apples are soft and cranberries have burst.
• Once simmering the pan ca be pretty much left to do its own, just an occasional stir is all thats necessary. After 30 minutes use a masher to help mush down any larger pieces of apple or un-burst berries. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
• If you plan to make up jars of cranberry sauce then make sure your jars have been sterilised (either in the dishwasher or in an oven at 150 degrees for 5 minutes) and transfer into the jars whilst the sauce is still hot. screw the lids on right away so a tight vacuum seal will form as the sauce cools. The jarred cranberry sauce can be stored in the cupboard for up to 6 months and once opened in the fridge for up to 4 weeks.
• If you plan to eat that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.

Nutrition