IT’S NOT CHRISTMAS DINNER WITHOUT CRANBERRY SAUCE!
This is a really easy recipe that produces a gorgeous, flavoursome sauce worthy of the Big-Day-Dinner-Table. I’ve tried using different spices in the past, but in the end, less is more.
Make sure you taste it before you jar it. Some cranberries can be a little on the sharp side, so you may want to adjust the sugar accordingly.
MAKES: 1 x 250g jar
- 240g CRANBERRIES, fresh or frozen
- 90g GOLDEN SUGAR
- 5 tbsp. PORT
- ½ ORANGE, zest only
- Add the CRANBERRIES, GOLDEN SUGAR, PORT and ORANGE ZEST to a saucepan. Cook over a medium heat until desired consistency. The cranberries will pop and break down. I cooked mine for about 10 – 12 minutes.
TIPS: Use this cranberry sauce in this delicious Turkey, Brie & Cranberry Wellington.
And here’s a fab way to use up any leftover Cranberry Sauce: Cranberry Bakewell Tart.