Hot Spiced Cranberry and Apple Sauce recipePosted by Fiona Nevile in Christmas, Jam Jelly and Preserves | 17 comments
When I worked out how much money I was making from the jars of cranberry and clementine sauce on my gate side stand I found that I was barely breaking even. Cranberries are expensive in the UK – as most of them are imported from America. I love the intensity of my quick cranberry sauce but surely I could come up with something a little bit different that would pad out the cranberries and make a delicious ‘have with anything’ thick fruity sauce.
I don’t know which inspirational angels were floating in the kitchen but this sauce is a bit of a winner. Deeply fruity with a chilli kick. As it uses the by product of the Hot Apple Chilli Jelly it’s very economical too.
Hot Spiced Cranberry and Apple Sauce
500ml of apple and chilli pulp left over from the Apple Chilli Jelly recipe
300g of cranberries
100ml of apple juice
1 star anise
500g of sugar
Half a teaspoon of allspice
25-50ml of port
Wash and pick over the cranberries. Put them in a saucepan with the apple juice and heat them gently into they soften and burst. This will take about 15-20 minutes.
Meanwhile pass the pulp through a sieve or even easier use a food mill if you are lucky enough to own one.
Then in a large heavy bottomed high sided saucepan gently heat the apple a chilli pulp stirring every now and then to stop it sticking it will become very gloopy so keep a lid on the pot in between stirring.
When the cranberries are soft add them and their juice to the hot pureed apple mixture and stir well. Add the allspice, the star anise and the sugar.
Stir well until the sugar has dissolved over a very gentle heat.
Then turn the heat up to medium and stir until the mixture starts to thicken and coat the spoon. When you see the base of the saucepan for a few seconds the sauce is ready. This bit can be quite tricky as the mixture has a tendency to spit. I used a very long handled wooden spoon and used the lid of the saucepan as a shield.
Remove the saucepan from the heat, take out the star anise and stir in the port. Pot in hot sterilised jars with metal lids and process in a hot water bath for ten minutes. If you want to skip the hot water bath stage the sauce needs to be kept in the fridge and eaten within a few weeks.
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