Port, Tangerine & Cranberry Sauce

A zesty cranberry sauce perfect with a roast duck or with Christmas dinner.

Serves: 4-6
Prep
5 mins
Cook
20 mins

Ingredients

  • 300g frozen cranberries
  • 150ml port
  • Zest of 1 tangerine
  • Juice of 2 tangerines
  • 150g sugar

Method

  1. Place all the ingredients into a pan, bring to the boil and then reduce to a simmer for 20 mins until most of the liquid has reduced and you are left with a sticky sauce.
  2. Season with salt and pepper.
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The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

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