My Christmas Cranberry Sauce
I promise you will never go back to cranberry sauce from a shop again once you have tried this.
Condiments, Main Course
Condiments, Cranberry Sauce, Sauces
juice and zest
clean and sterilised jam jars.
Wash and drain the cranberries.
Place the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange juice and zest, and the cinnamon stick and bring to a gentle simmer.
After ten minutes when the cranberries begin to soften and start to burst open carefully mash with the back of a fork to let out all the pectin.
Add in the port, stir and cook on a gentle heat for ten more minutes or until the sauce has reduced by a third.
Remove from the heat, and allow to cool a little. Remove the cinnamon stick.
Carefully ladle into warm, dry, sterilised jars and seal.
You can omit the port if you wish and replace with water.
Recipe from www.anislandchef.com