Bright red and shiny, cranberries are the very essence of Christmas. Not only do they look festive but they are the perfect accompaniment to turkey and many other meats eaten at this time.
Cranberry sauce is so easy to make, there really is no need to buy it in jars. Made fresh, it is zingy and pleasantly astringent, just the thing to perk up anything from chicken to ham or as a fruity partner to offset the richness of venison. It even goes well with cheese such as a well-matured stilton.
- 300g fresh cranberries
- zest and juice of 1 orange
- 5 tbsp caster sugar
Put the cranberries, orange zest and juice into a saucepan and place over a medium heat and bring to a simmer. Stir occasionally until the berries begin to pop and burst, releasing their juices.
Add the sugar and stir gently until dissolved. More sugar can be added if you prefer the sauce to be sweeter.
Tip into a sterilised jar and store in the fridge.
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