Feed your appetite for cooking with Penguin’s expert authors
Cranberry, Port and Orange Sauce
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
Buy From
Introduction from Kylee Newton
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
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:
You might also like
Reviews
5 out of 5 stars
6 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
7 Comments