Preparation time: 20 minutes
Cooking time: 5 minutes
+ overnight freezing
Serves: 8
• 11/2 cups (330g) caster sugar
• 3 cups (750mL) water
• 2 cups (500mL) freshly squeezed Valencia orange juice
• finely grated rind of 1 orange
• 300g frozen cranberries
1. Combine the sugar, water, juice and rind in a medium sauce-pan. Stir over low heat until the sugar has dissolved. Add the cranberries and bring to the boil. Reduce the heat slightly
and simmer for 5 minutes.
2. Leave to cool, strain through a sieve over a bowl, pressing the cranberries gently with the back of a spoon. Pour the juice into a large shallow plastic container.
3. Cover and freeze overnight. When ready to serve, scrape with a fork to make a grainy consistency. Spoon into glasses and serve immediately. We garnished ours with borage flowers.
Note:
keep the resulting solid mixture leftover from straining and use as a relish with chicken or pork. It will keep in the fridge for up to 3 days.
valencia orange notes
n Valencia oranges have a great flavour that has won taste tests against other orange varieties.
They are in season now so they’re terrific value for money as well.
n When choosing Valencias, test a few and go for those which feel heavy for their size, which indicates a big juice content. And don’t worry if the skin looks a bit green at this time of year – that’s quite normal with oranges in hot weather.
n You can store Valencias at room temperature. In fact, chilled oranges straight from the fridge don’t yield as much juice as room-temperature oranges.
