Cranberry sauce
Fri, 5 December, 2014
Cranberries don’t look edible, do they? They are like some winter berries picked off a garden shrub in the corner, just oversized. They are utterly disgusting raw (trust me – I’ve tried), delishhh dried and they make a fantastic sauce to go with your turkey.
The sauce is unbelievably easy to make and a lovely addition to Christmas dinner. It is great with turkey, goose, duck and game and is also marvellous to serve alongside baked brie or camembert.
It can be made well ahead of time as it stores well in the fridge. If you prefer it a little tarter, reduce the amount of sugar.
The recipe is from BBC Good Food, slightly modified by the addition of spices – it makes it smell and taste this little bit more Christmassy.
cranberry sauce
Servings: makes about a cup of sauceTime: 30 minutes
INGREDIENTS
- 250g (2 cups) fresh cranberries
- 100ml (1/2 cup) orange juice
- 100g (1/2 cup) muscovado sugar
- ½ tsp cinnamon
- a pinch of ground cloves
METHOD
1. Rinse the cranberries. Put the sugar with the juice in a small pan and bring to the boil.
2. Add the cranberries, bring back to the boil and simmer for 12-15 minutes until they start to break down.
3. Cool completely – it will thicken considerably as it stands. It can be served at room temperature or gently heated up. The sauce keeps well – a good week in the fridge so it can be made well in advance.
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