From our family kitchen
Cranberry Sauce with Madeira and Star Anise
Published
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 300g cranberries
- Grated zest of 1 orange and juice of 2 oranges
- 2 tbsp. redcurrant jelly
- 150ml Madeira
- 1 star anise
Method
- Add all the ingredients to a saucepan and bring to the boil. Turn the heat down and simmer for about 8 minutes. The cranberries should be tender but still be whole.
- Remove from the heat and leave - the sauce will thicken as it cools.
- This sauce will keep in the fridge for 1 week or you can freeze it. Serve at room temperature.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story