Quick cranberry sauce recipePosted by Fiona Nevile in Christmas, Sauces Gravy Dressings | 82 comments
Two years ago I made cranberry sauce to die for. It kept for months in the fridge and was wolfed down with everything from goat’s cheese toasties to roast chicken. I particularly loved it with brie in sandwiches. In fact we both agreed that it really comes into its own after Christmas, when it is not jockeying for position with so many other treats. Although I would feel bereft if it didn’t make an appearance on Christmas Day.
Cranberry sauce is dead easy to make and it’s quick too. Once you’ve tasted homemade you’ll probably never want to buy a jar again. I spotted a two for one offer on cranberries at the supermarket and pounced on them. It took me half an hour to make this sauce. It is not nearly as sweet as commercially produced sauce and is perfect with turkey, goose, game and cheese.
Update – 23rd December 2007. Today I made a new cranberry sauce recipe you can find it here.
Quick cranberry sauce recipe
- 300g of fresh cranberries
- 4 clementines (juice and zest)
- 120g white granulated sugar
- 25-50ml of Port (to taste)
- Wash the cranberries and discard any iffy fruit.
- Put the cranberries in a saucepan.
- Wash the clementines and remove the zest (just a little off each fruit to give you about half a teaspoonful from them all). Squeeze the juice and add the zest, pulp and juice to the cranberries.
- Add the sugar and stir well.
- Bring to a gentle simmer, stirring to dissolve the sugar. Taste the sauce at this stage, if you find the sauce is to tart for your taste, add a little more sugar.
- Pop on the lid and simmer for 15-20 minutes until all the cranberries are soft and splitting. Some of them will cook more quickly than others. Stir the sauce gently every five minutes or so. When the sauce if ready, remove from the heat and stir in the port.
- Pot in warm sterilised jars with plastic lined screw top lids. Store in the fridge. How do I sterilise jars? See tricks and tips below.
Tricks and tips:
How do I sterilise jars?
Just before making the sauce, quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature turn off the heat and open the door. The bottles will stay hot for quite a while, so use oven gloves when removing them from the oven. Sterilise the lids by boiling these for a few minutes in water.
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