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
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
What is Tomato Frito
27 Nov 2015 09:42
Weekly Christmas newsletters
26 Nov 2015 18:35
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Delia's Latin American stew
27 Nov 2015 00:33
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15