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Click on the picture to enlarge it. Cranberry sauce is extremely easy and quick to make
and unbelievably tasty.
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KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
20 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
2 small jars |
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| Ingredients |
How Much |
| Fresh cranberries |
300g / 10oz |
| Clementines |
4 |
| White granulated sugar |
120g / 4oz |
| Port (to taste) |
25-50ml |
COOKING EQUIPMENT
1 small saucepan
Method for Cranberry Sauce
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Wash the cranberries well and discard any that are not perfect. |
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Wash the clementines and grate just about half a teaspoon of the zest
off each one, squeeze the juice from each one and add zest and juice to the cranberries
in the pan. Add the sugar and mix well together. |
| Bring to a gentle simmer stirring all the time to dissolve the sugar and
to prevent burning.
Have a taste at this point and if it is too tart, add some more sugar.
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Put a lid on and simmer gently for about 15-20 minutes until all the
cranberries have split, some cook quicker than others, but do check and stir the sauce
every five minutes. When the sauce is ready remove from the heat and stir in the port. |
| Pot into warm sterilised jars and screw the lids on tightly.
The sauce will keep in the fridge for at least 6 months, if you can stop yourself
from eating it all up in your sandwiches!
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