A Confit of Cranberries for serving with Game or Duck
This is my favourite accompaniment to duck or game. It's also fabulous with pork and venison sausages.
|8 oz (225 g) cranberries|
|2 oz (50 g) granulated sugar|
|8 fl oz (225 ml) red wine|
|1 tablespoon red wine vinegar|
|grated zest and juice ½ large orange|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Sainsbury's Magazine.
Place the cranberries in a saucepan with the rest of the ingredients.
Bring it up to a gentle simmer and let it barely simmer for about an hour, stirring from time to time.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
Allow four weeks for the flavours of this confit to develop fully… a French classic that would make a good special-occasion dish as, once it's ready, you just need to cook it in the oven for 25 minutes.
Most Popular recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
26 Nov 2014 18:21
27 Nov 2014 08:58
|Food and travel||
11 Nov 2014 09:07
22 Nov 2014 21:33
|Can Anyone Help?||
27 Nov 2014 11:22
21 Oct 2014 19:59
27 Nov 2014 08:37
28 Oct 2014 21:33