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Cranberry Sauce
Why not go the extra mile this Christmas and find out how to make your own cranberry sauce!
As the festive season is fast approaching my thoughts inevitably turn to food (ok, that’s not specifically connected to this time of the year, but that’s a different story) and what to cook, bake and generally prepare. There are things I can do without, like Brussels sprouts (sorry, not a fan) and others I will happily negotiate on, like goose instead of turkey. Then there are things that are a must for me like my grandmother’s biscuits and cranberry sauce.
Before moving to this country I didn’t even know cranberry sauce existed, but ever since my first Christmas here, I wouldn’t have Christmas dinner without it. Making my own version adds something special to the table and even if it doesn’t get finished, it will keep for weeks in the fridge – just go through it with a fork to loosen it up before serving from cold.
Here's what you'll need...
- 400g fresh cranberries
- 200g caster sugar (feel free to add more if it’s too sharp)
- 1 cinnamon stick
- 4 cloves
- 1 large orange – using the zest and juice
- 1 teaspoon freshly grated ginger
- 100ml ruby port
- 20ml water
Here's how it's done... Step 1
Put all the ingredients into a large pot and let them bubble until the berries start to pop.
Step 2
Give it a stir every now and again. All this will take about 10 minutes.
Step 3
All this will take about 10 minutes. Give it a good, fast stir at this stage to crush the cranberries and taste it (HOT!!!) to check whether you might need some more sugar.
Step 4
Transfer to a bowl to cool. Or – if you want to give jars as presents – straight into the prepared jam jars (washed in soapy water, rinsed and dried off at 140C in the oven).
Step 5
The sauce will look more runny than expected, but will solidify once cooled.
