The perfect accompaniment to your Christmas feast!
- 500g cranberries
- 200g brown sugar
- 200ml orange juice
- Zest of one orange
- 1 pinch ground ginger
- 1 pinch mixed spice
- 1 pinch cinnamon
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- Start the cranberry sauce by combining the orange juice, zest and spices in a heavy based saucepan. Bring to a simmer and reduce by half. Add the cranberries and cook on a low heat to slowly stew without burning.
- As soon as the cranberry mixture resembles a loose jam like consistency, add the sugar and bring back to the boil. Reduce the heat to a simmer and cook for a further 10 minutes, then remove from the heat.
- When warm, taste for sweetness, adding sugar to taste. Remember that you want to achieve a balance between sweet and sour. Freeze if storing for more than 3 days or refrigerate before serving.
Note: Serve with either Christmas dinner or the following day with cold cuts of meat.