Preparation time: 10 minutes
Cooking time: 10 minutes, plus 2-3 hours chilling time
125 g (1/2 cup) caster sugar
350 g frozen cranberries
2 tablespoon arrowroot
Peel the rind from the orange and lemon, avoiding the white pith, then cut it into fine shreds. Squeeze the orange and lemon and strain the juice into a stainless-steel, nonstick or enamel saucepan. Add the rind, the caster sugar and the frozen cranberries. Cook over a medium heat for 5 minutes or until the cranberries start to pop. Drain the berries through a nylon sieve into a bowl to catch the juice, then put the berries aside. Blend the arrowroot with 3 tablespoons of cold water and stir it into the juice.
Return the juice to the saucepan and bring to the boil, stirring continuously, until the sauce thickens. Continue stirring for a minute to cook the arrowroot. Remove from the heat and cool. Put the cranberries into a bowl, stir in the sauce and mix it in well. Allow it to cool completely before covering the bowl with plastic wrap. Chill for 2-3 hours or overnight.
** Asian Recipes