Cranberry, Port and Orange Sauce
This easy-to-make Cranberry, Orange and Port Sauce can be enjoyed hot or cold and will have you shunning shop-bought ones for ever more. Enjoy with your Christmas turkey, or chicken, or with cheese.
From the book
The Modern Preserver: Chutneys, pickles, jams and more
130 creative recipes for all things preserved
Classic methods with a fresh contemporary twist
Inspiration for homemade gifts
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Introduction
Once you’ve had this cranberry sauce for your Christmas dinner you’ll never go back to a shop-bought one. This is fresh, tart and boozy with a lovely orange-scented aroma. It’s also very easy.
If you want a large quantity of cranberry sauce, simply double the ingredients and cook for a further 5-10 minutes.
Ingredients
| 500g | cranberries |
| 200g | caster sugar |
| 100ml | water |
| 1 | orange, zest and juice (you need 100ml juice) |
| 3/4 tsp | ground cinnamon |
| 80ml | port, tawny or ruby |
Essential kit
You will need 3x 300ml sterilised jars.
Method
Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil.
Wait and listen for the cranberries to pop, about 5-10 minutes. When they have started to open and soften, give them a wee mash to let out all the pectin so that the sauce thickens.
Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.
Remove from the heat, ladle into warm, dry, sterilised jars and seal.
Best eaten straight away. Once opened, keep in the fridge and eat within 1-2 weeks.
Watch how to make the recipe:
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