Cranberry Sauce

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.