Well I said I would be keeping things festive for the next few posts but realistically cranberry sauce can be eaten any time of year, agreed? Added to a chicken and stuffing sandwich, with Camembert cheese and crackers, the list is exhaustive! This particular sauce is delicious and is a recipe that my sister Lorna has shared with both me and our brother Mark. It also freezes really well.
- 4ooml/14fl oz cranberry juice
- 270g/9.5oz honey
- 1 tblsp grated orange peel
- 1 cinnamon stick
- 1 bay leaf
- 1 tspn grated fresh ginger
- 3/4 tspn ground coriander
- 1/2 tspn coarse salt
- 1/2 tspn ground black pepper
- 2 whole cloves
- A pinch of cayenne pepper
- 350g/12oz bag of fresh or frozen cranberries
Combine about 350ml/12fl oz of cranberry juice, honey and orange peel in a heavy saucepan. Bring the mixture to a simmer over a medium heat, stirring until the honey has dissolved. Simmer for a further 4 minutes to ensure that all the flavours have infused. Add the cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper; and simmer for a further 2 minutes.
Add the cranberries and simmer until the berries burst and the sauce thickens, stirring occasionally, this should take about 10 to 15 minutes.
Remove from heat and discard the bay leaf and cinnamon stick. Finally mix in the remaining cranberry juice. Allow to cool and transfer to sterilised jam jars. Once completely cold store in the fridge. I made this a week in advance of Christmas day, the flavours had really infused and it was delicious on the day and the next day in the afore mentioned chicken, stuffing and cranberry sauce sandwich!! Yum! :O)