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.
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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.
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