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Tuesday, 20 December 2011

Cranberry Sauce


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.
Cranberries are now readily available at the supermarket in generously sized bags, so there'll be plenty to last throughout the winter feasts.



I use 300g of fresh cranberries, wash them and tip them into a saucepan along with the grated zest and juice of one orange. Placing the pan over a medium heat, I slowly bring them to a simmer, stirring occasionally, until the berries begin to pop and burst, releasing their juices. Then I add about five tablespoons of white sugar and stir in until dissolved. You could add more sugar if you wish the sauce to be sweeter.
It really is simple as that.

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