Cranberry, Port and Orange Sauce
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.
|1||orange, zest and juice (you need 100ml juice)|
|3/4 tsp||ground cinnamon|
|80ml||port, tawny or ruby|
You will need 3x 300ml sterilised jars.
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 straightaway. Once opened, keep in the fridge and eat within 1-2 weeks.
Watch how to make the recipe: