Gordon Ramsay Cranberry Sauce Recipe

This delicious cranberry sauce recipe from Gordon Ramsay is the perfect addition to your holiday meals. Quick and easy to make, it combines sweet, tart cranberries with rich ruby port and a hint of spice from cardamom and star anise. You can easily adjust the flavors to suit your taste, making it a versatile dish everyone will love!

Ingredients Needed:

• 150g caster sugar
• 2-star anise
• 4 green cardamom pods, lightly crushed
• 250g fresh cranberries
• 2 apples, peeled, cored and chopped
• Sea salt and freshly ground black pepper, to taste
• 60ml ruby port
• 1 orange, zested and juiced

How To Make Cranberry Sauce Recipe?

1. Prepare the Spices and Sugar: Place a heavy-based pan over medium heat, and add the star anise, cardamom pods, and caster sugar. Allow the sugar to melt without stirring, turning it into a rich caramel color.
2. Add Cranberries and Apples: Once the sugar has caramelized, add the cranberries along with a pinch of sea salt and black pepper. Cook briefly, allowing the cranberries to soften. Then, stir in the chopped apples and cook for an additional 3-4 minutes, tossing regularly to coat the fruit in the caramel.
3. Add Port and Orange: Pour in the ruby port, reduce the heat, and stir in the orange zest and juice. Bring to a simmer and cook for 10 minutes, stirring occasionally until some cranberries and apples break down, thickening the sauce.
4. Serve: Transfer the cranberry sauce to a warmed serving dish and discard the star anise and cardamom pods. If not serving immediately, allow the sauce to cool, then refrigerate for up to 3-4 days. Reheat gently before serving.

Recipe Tips:

• Let the sugar melt on its own: Don’t stir the sugar right away. Let it turn into caramel before adding the cranberries.
• Use fresh cranberries: Fresh cranberries give the best taste and texture. Avoid frozen cranberries.
• Adjust the seasoning: Taste the sauce before serving and add more salt, pepper, or orange juice if needed.
• Remove the spices: After cooking, take out the star anise and cardamom pods—they’re too strong to eat.
• Make it ahead: You can make the cranberry sauce in advance. Just store it in the fridge and reheat gently when ready to serve.

How To Store Leftovers?

• Refrigerate: Cool the leftover cranberry sauce to room temperature, then store it in an airtight container in the fridge for up to 3-4 days.
• Freeze: You can freeze cranberry sauce for up to 3 months. Let it cool, then place it in a freezer-safe container.

Nutrition Facts:

• Calories: 159 kcal
• Total Fat: 0.15 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 5 mg
• Potassium: 28 mg
• Total Carbohydrate: 40.4 g
• Dietary Fiber: 1.1 g
• Sugars: 31.75 g
• Protein: 0.9 g

Gordon Ramsay Cranberry Sauce Recipe

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:British Courses:Side Dishes Recipe Keys: C Cranberry Sauce Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:6 servingsCalories:159 kcal Best Season:Suitable throughout the year

Description

This delicious cranberry sauce recipe from Gordon Ramsay is the perfect addition to your holiday meals. Quick and easy to make, it combines sweet, tart cranberries with rich ruby port and a hint of spice from cardamom and star anise. You can easily adjust the flavors to suit your taste, making it a versatile dish everyone will love!

Ingredients

• 150g caster sugar
• 2-star anise
• 4 green cardamom pods, lightly crushed
• 250g fresh cranberries
• 2 apples, peeled, cored and chopped
• Sea salt and freshly ground black pepper, to taste
• 60ml ruby port
• 1 orange, zested and juiced

Instructions

1. Prepare the Spices and Sugar: Place a heavy-based pan over medium heat, and add the star anise, cardamom pods, and caster sugar. Allow the sugar to melt without stirring, turning it into a rich caramel color.
2. Add Cranberries and Apples: Once the sugar has caramelized, add the cranberries along with a pinch of sea salt and black pepper. Cook briefly, allowing the cranberries to soften. Then, stir in the chopped apples and cook for an additional 3-4 minutes, tossing regularly to coat the fruit in the caramel.
3. Add Port and Orange: Pour in the ruby port, reduce the heat, and stir in the orange zest and juice. Bring to a simmer and cook for 10 minutes, stirring occasionally until some cranberries and apples break down, thickening the sauce.
4. Serve: Transfer the cranberry sauce to a warmed serving dish and discard the star anise and cardamom pods. If not serving immediately, allow the sauce to cool, then refrigerate for up to 3-4 days. Reheat gently before serving.

Notes

• Let the sugar melt on its own: Don’t stir the sugar right away. Let it turn into caramel before adding the cranberries.
• Use fresh cranberries: Fresh cranberries give the best taste and texture. Avoid frozen cranberries.
• Adjust the seasoning: Taste the sauce before serving and add more salt, pepper, or orange juice if needed.
• Remove the spices: After cooking, take out the star anise and cardamom pods—they’re too strong to eat.
• Make it ahead: You can make the cranberry sauce in advance. Just store it in the fridge and reheat gently when ready to serve.

Keywords:Gordon Ramsay Cranberry Sauce Recipe