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Cranberry & Port reduction


Cinnamon, ginger and brandy combine perfectly with the cranberries and nuts in this recipe. Drizzle spoonfuls over a stack of interesting cheeses for wonderful way to end off a festive meal or serve as part of a cheese board with a glass of cold bubbly at sundown.

Cranberry & Port reduction


  • 200 ml Verjuice (see tips)
  • 100 ml honey
  • 100 ml strong Rooibos tea
  • 2 thick strips lemon rind, halved lengthwise
  • 3-6 thin slices fresh ginger
  • 1-2 cinnamon sticks, broken into pieces
  • 45 ml (3 tbsp) brandy
  • 160 g (250 ml) Cecilia’s Farm Cranberries
  • 30 g (50 ml) Cecilia’s Farm Roasted & Salted Macadamias, coarsely chopped
  • 30 g (50 ml) Cecilia’s Farm Roasted & Salted Almonds, coarsely chopped
  1. Place Verjuice, honey, Rooibos tea, lemon, ginger, cinnamon and brandy in a shallow saucepan. Stir over a medium heat until the honey has dissolved and bring to a gentle simmer for about 4-5 minutes.
  2. Meanwhile, cut half of the cranberries in half. Add with the rest of the cranberries to the saucepan. Simmer for another 8-10 minutes until a syrupy consistency.
  3. Stir in the nuts and allow to cool. Enjoy with a variety of cheeses, like boerenkaas, mature gouda or cheddar, brie or camembert and even dollops of crème fraîche. Arrange cheeses on top of each other in a large stack, top with dollops of crème fraîche and spoon the reduction on top. Garnish with fresh mint and serve with savoury biscuits.


  1. Store the reduction in the fridge in a sterilised jar.
  2. Verjuice is a condiment made from unfermented green (unripe) grape juice and can be used like vinegar. It has a mild sweet-sour flavour and is available at large supermarkets.



Brown rice salad with apricots

A nourishing, tasty salad that can be served with your favourite main or eaten on it’s own as a delicious light lunch.