Orange & tarragon roast turkey
Roasting your Christmas turkey with a flavoured butter locks in moisture for a zesty, juicy finish ready to garnish with trimmings
Caramelized cranberry relish
Serves 8
Easy
Prep:
Cook:
Homemade cranberry sauce is the finishing touch for a holiday dinner, and it goes well with cheese and ham, too
Skip to ingredients
- 1 large orange
- 1 small piece of fresh ginger rootfinely shredded
- ½ cup granulated sugar
- 1 lb 1 oz cranberries(fresh or frozen)
- splash of port wine(optional)
Nutrition: per serving
- kcal83
- fat0g
- saturates0g
- carbs18g
- sugars16g
- fibre3g
- protein0g
- salt0glow
Method
step 1
Zest the orange or use a peeler to peel off the zest, then finely shred it using a knife. Set aside with the ginger. Halve and juice the orange.
step 2
Tip the orange juice and sugar into a shallow saucepan and boil until it turns into an amber-orange caramel. Add the orange zest and ginger, cook for 1 min, then add the cranberries and port, if using. Cook over a high heat for 5 mins until the cranberries are starting to split but still have some texture. Leave to cool and serve with the turkey. Will keep refrigerated for up to three days.
