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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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
Flavours of France plus win Le Creuset cookware
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
oily vinaigrette dressing
07 Dec 2013 00:17
06 Dec 2013 12:44
|Food and travel||
places to eat in London
06 Dec 2013 14:15
04 Dec 2013 14:22
|Can Anyone Help?||
rare/medium roast beef
07 Dec 2013 08:04
06 Dec 2013 09:54
06 Dec 2013 14:18
05 Dec 2013 16:54