Cranberry Sauce with Orange
Ingredients
- 250/350 gr. (9-12 oz.) fresh cranberries
- Rind and juice of 1 orange
- 3 cm. (1¼") piece of cinnamon stick
- 2 cloves
- ¼ tsp. ginger, or ½ tsp. freshly grated root ginger
- 75 gr.(3 oz.) caster sugar
- 2 tbsp. port
Method
Begin by chopping the cranberries, finely, in a food processor and place them in a saucepan.
Pare off the coloured part of the orange with a parer (very handy little utensil) making fine small shreds. If you don’t have a parer just finely grate. Add these, together with the juice of the orange to the pan.
Next, put the cinnamon, cloves, ginger and sugar into the pan and bring up to simmering point. Stir well and, with the lid on, let it simmer for about 4/5 minutes.
Remove from the heat and stir in the port. Cover with cling film and leave to cool. Take out the cinnamon and cloves. If you want a smooth sauce, pass through a sieve.
Keeps well in a jar in the fridge and can be frozen. The sweetness or strength of the spices can be adapted to your taste.
Delicious as an accompaniment with turkey at Christmas but also with chicken and on a salad plate with cold meats.