Friday, 21 December 2012

Cranberry sauce (how it should be)

Homemade Cranberry sauce cannot be beaten, there is nothing better than a huge dollop of the fruity stuff on your Turkey, or better yet smothered over your christmas left overs and lodged between to slices of crusty bread. Cranberry sauce is the most important condiment for the Great British Christmas dinner in my opinion. The very curious think about cranberry sauce is that everybody likes their cranberry sauce differently, my Grandfather likes it made with less sugar and very tart, my mother likes it with an orangey background flavour. I haven't written a specific recipe, more a blueprint to your own taste buds that you can adapt to your families palate. Cranberry sauce is insanely easy to make and so much more rewarding than opening a jar.

You will need:

The zest and juice of two oranges (zest first then juice)
125g of caster sugar
1 tsp of all spice
250g of frozen cranberries
a pinch of salt
a tsp of triple sec

Mix all of the above ingredients together in a pan, place a lid on the pan and cook on a medium heat for 10-15 minutes, until the cranberries have broken down. If you prefer your cranberry sauce sweeter add a tablespoon more of sugar until you reach the right level of sweetness.

No comments: