This is my own recipe for cranberry sauce. It's not too sweet and it actually tastes of cranberry which is more than you can say of most commercially made gunk. I'm such a fan of this that I buy loads of fresh cranberries at this season and freeze them so that I have enough to last me all year. Thats a lot of cranberries mind you.
12 oz fresh or frozen cranberries
granulated sugar to taste
the juice and grated rind of 1 orange
5 fl oz port
ground cinnamon & ground ginger
Pick over and rinse the cranberries and tip them into a medium sized sauce pan without drying them. Put on a lowish heat and cover with a lid. Simmer gently until the fruit has mostly popped but is not mushy. Shake the pan rather than stir it. It takes about ten to fifteen minutes to reach this stage.
Stir in granulated sugar to taste. This is hard to judge, so start off with about 2 tablespoons and add more if needed. Cranberries are very tart but you can get a milder batch so you need to be aware of that. The sugar causes the fruit to release juice and this is why no extra water is needed. Don't return the pan to the heat or the sugar might catch and burn. YUK.
Stir very gently and gradually the sauce will thicken and it is here that you add the port, the orange juice and rind and the merest whisper of cinnamon and ginger if you want.
Pot up into warm sterilised jars.
This is pleasant enough to eat in a sandwich on its own, but if you want to make it more like a chutney and sometimes I do then add half a red onion that has been super finely chopped and gently fried in a little butter.
12 oz fresh or frozen cranberries
granulated sugar to taste
the juice and grated rind of 1 orange
5 fl oz port
ground cinnamon & ground ginger
Pick over and rinse the cranberries and tip them into a medium sized sauce pan without drying them. Put on a lowish heat and cover with a lid. Simmer gently until the fruit has mostly popped but is not mushy. Shake the pan rather than stir it. It takes about ten to fifteen minutes to reach this stage.
Stir in granulated sugar to taste. This is hard to judge, so start off with about 2 tablespoons and add more if needed. Cranberries are very tart but you can get a milder batch so you need to be aware of that. The sugar causes the fruit to release juice and this is why no extra water is needed. Don't return the pan to the heat or the sugar might catch and burn. YUK.
Stir very gently and gradually the sauce will thicken and it is here that you add the port, the orange juice and rind and the merest whisper of cinnamon and ginger if you want.
Pot up into warm sterilised jars.
This is pleasant enough to eat in a sandwich on its own, but if you want to make it more like a chutney and sometimes I do then add half a red onion that has been super finely chopped and gently fried in a little butter.
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