Cranberry Sauce

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Cranberry Sauce

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Maryanne Dalton – Star of the “Great Irish Bake Off” and queen of the kitchen shares her delicious cranberry sauce.

Cranberry sauce is a yuletide classic. And while we serve it with Turkey as part of the main meal, cranberry sauce has numerous places in the Christmas kitchen. A spoonful mixed into a sage and onion stuffing, a dollop mixed through the filling for sausage rolls or simply adding a generous spread on crusty bread as the foundation of a “leftovers sandwich” means that with a little imagination, cranberry sauce can bring a festive slant to a lot of seasonal snacks.

It is the easiest of all sauces to make – novice or not. And it freezes beautifully!

Ingredients

  • 250g Cranberries, fresh or frozen
  • 50g Sugar
  • 70ml Orange Juice
  • 30ml Port (Or omit the port and and increase orange juice to 100ml)

Instructions

  1. Place the cranberries into the pot with the orange juice and heat until the cranberries start to pop open.
  2. Add the sugar and the port, if using and bring to the boil for 2-3 minutes.
  3. Remove from the heat and transfer to sterile jars. Alternatively, into a bowl or sauceboat and cool. Cover and store in the fridge for 2-3 days until ready to serve.
  4. While it’s called a “sauce”, cranberries have a very high pectin level. Pectin is the natural setting agent that is used to make jams, so this finished sauce will have a set, jam-like, consistency. The proportions used in this recipe make it ideal for use in sandwiches or adding to other recipes such as sausage rolls. However, if you prefer a smoother, sauce-like, finish, you can add more orange juice or –indeed – port. In that situation, I would double the overall amount of liquid from 100ml to 200ml.
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