Better late than never, it may seem odd to bring you a recipe for cranberry sauce post Christmas day, however there is a method to my madness as this relates to my next post: Cranberry & White Chocolate Pie.
This is the same sauce that I make every year in the run up to Christmas, it’s sweet, tart & spiced (& contains alcohol just for good measure). I honestly cannot imagine my Christmas turkey without its sweet partner in crime. Admittedly I even forgot to make the brussel sprouts this year (Christmas is busy!) but this can be forgiven, lack of sauce however, cannot.
I always make a double quantity of this ruby condiment, some for feasting with Christmas dinner & endless servings or turkey & stuffing sandwiches up until new years. The rest is reserved for experimenting, mainly due to that fact than when you get right down to it, cranberry sauce is essentially a jam in disguise (I have Cranberries in abundance at this time of year, I love them).
So better late than never, here’s my trusty recipe for a flavourful cranberry sauce. I like my cranberry sauce heady, it’s bitter-sweet with a little bit of spice, not something that will simply meld into the rest of your dinner unnoticed but it’ll hold its own, undeniably cutting through your turkey & gravy.
- 140g light muscovado sugar
- 100 ml orange juice
- 250g cranberries
- 1 star anise
- 50ml port or red wine (or another 50ml orange juice if you’d prefer to keep it alcohol free)
- Place all of the ingredients into a large saucepan
- Slowly melt the ingredients together before bringing to the boil, at this point the cranberries will begin to make a popping sound as they burst
- Leave the mixture to simmer for about 10 – 15 minutes, after which the cranberries will have burst & the mixture will have started to thicken & become pulpy
- If you prefer your sauce a little less chunky then use a masher or a fork to mash up the cranberries until smoother
- Pour into sterilised jars & leave to cool