Saucy Little Cranberries!

Posted on December 18, 2010

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I am ashamed to admit, that only really at Christmas does cranberry sauce feature on the menu at the home of Parlour & Pantry. The rest of the year’s sweet, saucy needs are fulfilled by chutney-a-plenty, onion marmalade and redcurrant jelly.

However, it is rather heartening to see the return of the plump, ruby-red berries on the shelves. This year, I’ll be making 2 things with my stock of fresh cranberries. The first, is this batch of saucy, port-soused cranberry sauce and the second is a less alcoholic but no less naughty batch of cranberry and white chocolate cookies (recipe to follow soon!).

Cranberry sauce is ridiculously easy to make and I think tastes much nicer than shop-bought, which I find a little too sweet. I also love how you have a mixture of burst and whole berries in the finished sauce.

This recipe makes a sizeable batch (about 750g), so you can jar it and keep it for all your festive needs (lasts 1 month in the fridge). If you’re struggling to use up all up I would suggest stirring some into your gravy to give it a great flavour, mixing it into a cookie dough or creating little canapes from filo pastry, goats cheese and a spoonful of your sauce and popping into the oven for 5-10 minutes until golden.

Cranberry Sauce

500g fresh cranberries, 200g soft brown sugar, 1 pinch ground cinnamon, 1 pinch ground cloves, 2 clementines or 1 orange (juice & zest), 180ml port

Place all ingredients in a large saucepan. Simmer for 15 minutes. Taste and add more sugar if required. Leave to cool and thicken. Serve or store in sterilised jars for up to 1 month.

Helen x

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