Fiery Cranberry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g cranberries, fresh (cranberries)
- 150 grams sugar
- 250 ml water
- 1 orange (s), organic (unsprayed)
- 2 chilli pepper (s), fresh red
- 1 cm ginger, fresher
- 0.5 teaspoon ½ vanilla, ground
- 1 pinch (s) salt, possibly
Print Recipe
Pin Recipe Instructions
- Wash, sort and drain the cranberries.
- Wash the orange with hot water, rub the peel and squeeze out the juice.
- Clean the chilli peppers, halve and cut into thin strips, peel the ginger and grate the pulp finely or dice very finely.
- Put the cranberries with the orange peel, orange juice, prepared chilli peppers and ginger as well as water, sugar and vanilla in a saucepan. Cook for about 10 minutes while stirring, then season with a pinch of salt to taste.
- Let the sauce cool down before serving, the sauce will keep in the fridge for about 1 week.
- If the sauce is poured into clean glasses while it is boiling hot, the sauce will keep on the shelf for about half a year.
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