Rosie’s Cranberry Sauce

Vibrant Christmassy Red Cranberries in the saucepan

Rosie's Cranberry Sauce Texture

Rosie’s Cranberry Sauce

Homemade cranberry sauce is much better than shop brought and can be made in a flash. It can be made on the day of eating or get ahead and store in an airtight jar or even freeze it. In my cranberry sauce I like to add orange, port and a touch of cinnamon to complement the cranberries and sugar. This sauce has a slight tangy edge to the flavour and not overtly sweet, which I think is the right combination when served with turkey.

Rosie’s Cranberry Sauce

Ingredients
300g (11 oz) cranberries
150g (5 oz) caster sugar
Finley grated zest from 1 orange
Juice from 2 oranges
½ cinnamon stick
7 tbsp Port

Method

In a large non-reactive saucepan add the cranberries, sugar, zest, orange juice, port and cinnamon. Place the saucepan on the heat stirring until it comes up to a boil. Keep stirring and simmer until the cranberries burst and soften it will take about 5 –7 minutes.

Spoon into a sterilised jar and place a lid on, then when the jar has cooled place a label on.

You may wish to store the cranberry sauce in a container and freeze it, but remember to thaw completely before serving.

Note. Make sure you take out the cinnamon stick before serving! Once the jar is opened store in the fridge.