"If you grill oranges, it brings out the most beautiful flavor of the orange, the sugar caramelises," says Spencer Watts of his twist on cranberry sauce - great to serve with his smoked turkey.
- 2 large navel oranges, halved
- ¼ cup brown sugar
- 2 cups frozen cranberries
- 2 apples, grated
- 1 small lime, juiced
- 2 cups sugar
- ¼ cup (60 ml) orange liqueur
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat BBQ to medium-high or 190°C (373°F).
- Dust the cut sides of the oranges with brown sugar and place sugar side down on the grill. Cook for two minutes or until charred.
- In a saucepan place cranberry, the juice of the charred oranges, apple, lime juice and sugar. Simmer for 15 minutes stirring regularly and mashing the cranberries while cooking with a whisk.
- Taste for the required sweetness and adjust if more sugar is required.
- Add the orange liqueur. Cook for five more minutes, put aside to cool then refrigerate.
• Cooking times and temperatures will vary depending on the size and type of your barbeque.