A Confit of Cranberries for serving with Game or Duck

Serves 4

Ingredients

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

 

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. What you end up with is a concentrated mass of glazed cranberries which tastes absolutely wonderful.

This recipe is taken from Sainsbury's Magazine.

Other recipes to look at:

Easy Game Pie
Old-fashioned Raised Game Pie
Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce
Grilled Venison Steaks with Red Onion, Grape and Raisin Confit
Pot-roasted Venison with Shrewsbury Sauce
Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote
Venison Braised in Guinness and Port with Pickled Walnuts
Venison Steaks with Cranberry Cumberland Sauce
Cranberry and Onion Confit
Cranberry and Orange Relish - recipe cost £6.31

Related ingredients:

Cranberries

Related articles:

Cranberries: 'More American than apple pie'
Delia's guide to pickles and preserves
In celebration of sausages

Print this page
email a friend