This beautiful sweet-sour cranberry sauce is spiked with fresh horseradish - perfect to liven up a Christmas turkey.
knob of butter
1 banana shallot, finely chopped
1 garlic clove, finely chopped
150g/5¼oz caster sugar
200ml/7¼fl oz water
75ml/2½fl oz orange juice
1 orange, zest only
50ml/1¾fl oz port
200g/7¼oz fresh cranberries
1½ tbsp grated fresh horseradish
salt and freshly ground black pepper
Melt the butter in a saucepan and fry the shallot and garlic until softened, but not coloured.
Make a sugar syrup by dissolving the sugar in the water. Add the orange juice, zest and port and cook until the liquid has reduced by half.
Add the shallot and garlic to the reduction, along with the cranberries and grated horseradish. Cook for 2-3 minutes and season with salt and freshly ground black pepper to taste.
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