I really can’t have Christmas dinner without cranberry sauce on my turkey! It’s also great in turkey sandwiches and an accompaniment to festive sausage rolls or cold meat.
It’s so easy to make and can be made well ahead of the day and placed in the freezer until you need it. Or make it a few days before Christmas Day and keep it in the fridge.
Once you have made your own you won’t be going back to shop bought!!!!
Start by placing all the ingredients in a medium sized pan, bring to the boil stirring continuously.
Reduce the heat and simmer for 10-15 minutes until the cranberries have softened. It will thicken as it cools.
Leave to cool, then place in a jar in the fridge for up to a week or you can freeze for up to 3 months.
Cranberry Sauce
Sarah’s servings: 2 jars
Sarah’s skill: Easy
INGREDIENTS
400g frozen cranberries
1 orange, zest & juice
125g granulated sugar
100ml apple juice
1/2 tsp salt
METHOD
Place all the ingredients in a medium sized pan, bring to the boil stirring continuously.
Reduce the heat and simmer for 10-15 minutes until the cranberries have softened. It will thicken as it cools.
Leave to cool, then place in jars in the fridge for up to a week or you can freeze for up to 3 months.
SARAH’S EXTRA SLICE
You can make the sauce in advance and freeze for up to 3 months.
You could substitute 50ml of apple juice for port in the sauce if you like.
The sauce will keep refrigerated for about a week.
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