- 6 - 8 People
500g fresh cranberries
120g caster sugar
1tsp corn flour
1 tsp English mustard powder (if you can’t get the powder just use mustard sauce)
Pinch of ground cloves
½ lemon juiced and zest
1 orange juiced and zest
55g nibbed almonds (small skinned almonds)
Pinch of salt
Heat the cranberries, port, sugar and orange juice over a medium heat until the cranberries start to soften and burst. Mix the cornflour, mustard, lemon juice and cloves with a little water to make a paste. Stir this paste into the berry mix. Add the sultanas, almonds, orange and lemon zest. Simmer for 5 minutes and remove from the heat. Store in an airtight container in your fridge.
Serve with your Christmas dinner & amaze your guests.
Noel Enright- Sous Chef at The Malton.