You don’t buy your cranberry sauce in a jar do you?
It only takes me twenty minutes to make and you can avoid putting added sugar and preservative on your Christmas table.
Making you own cranberry sauce means that you are eating real food and more delicious flavours.
I make the same recipe every year. It contains orange juice, a cinnamon stick, freshly grated ginger and a couple of tablespoons of port. Cranberries can be sharp (which is why food producers add so much sugar) and I love the mellow rounded flavour of this recipe.
It is so simple! All ingredients are placed in a small pan.
I love this part because of the beautiful smell of Christmas that starts to permeate the house and the gentle popping sounds that the cranberries make as they burst. This is what you are missing when you are cracking the lid of a jar of store bought!
Cranberry sauce freezes beautifully so this is aways one of my ‘get ahead’ dishes that makes the Christmas rush easier on myself.
- 11/2 cups fresh cranberries
- 1 orange rind and juice
- 3oz raw sugar
- 1 tsp fresh ginger grated
- 1 cinnamon stick
- 2-3 tbsp port
- Add the cranberries, orange juice and rind, grated ginger, cinnamon stick, sugar and port to a small pan.
- Simmer until all the cranberries have popped and the sauce is thickened
- Remove cinnamon stick and keep in a heat proof pyrex dish
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