Special Cranberry Sauce
Cranberries are in season in the UK from October to December and have become inextricably linked with Turkey and Christmas. People tend to forget that Cranberry Sauce makes an excellent accompaniment to Chicken, Pork and Venison.
The plump red berries are packed with Vitamin C and antioxidants and are building up an impressive list of health benefits.
In this recipe, I've elevated the sauce to gourmet status by the addition of a little booze and some Christmassy spices.
Recipe
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250g Fresh Cranberries
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100g Golden Castor Sugar
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50ml Fresh Orange Juice
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50ml Port or Cointreau
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Zest of one orange
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2 Inch stick of Cinnamon
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Freshly Grated Nutmeg
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2 Cloves.
Add all the ingredients to a small saucepan and simmer gently for 5 -10 minutes until cranberries are soft.
If you prefer a smoother texture you can mash or blend the mixture.
Remove the Cinnamon & Cloves and set aside to cool.
The sauce will thicken as it cools, and should last for at least three days in the fridge. Alternatively, it will freeze for two months.
