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.

RECIPE:

MAKES: 1 x 250g jar

INGREDIENTS:

• 240g CRANBERRIES, fresh or frozen
• 90g GOLDEN SUGAR
• 5 tbsp. PORT
• ½ ORANGE, zest only

METHOD:

1. 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.