Crackingly-Easy-To-Make Cranberry Sauce

The Twelve Recipes of Christmas

Dawn: Day Two of Love Food’s 12 Recipes of Christmas brings you a very traditional staple to be found on many Christmastime dinner tables: cranberry sauce. Deliciously tasty and oh-so-easy-to-make.


Andrew: Oh, do tell more!

Dawn: The clue is in the title.


300g fresh cranberries, washed

120ml fresh orange juice (freshly pressed or carton)

120g sugar (any kind)


  • Pour the orange juice and sugar into a medium size saucepan, and place it on a medium heat.
  • Stir the ingredients until the sugar dissolves and steam is rising from the liquid.
  • Add the cranberries and stir into the orangey-sugary mixture.IMG_3286
  • The cranberries will begin to make popping sounds and will gradually start to ferment. Keep stirring the ingredients for about 10 minutes. The sauce will not become thick like jam but with retain it’s luscious runny constituency with many of the fruits holding their whole plumpness.
  • Set aside and when cool enough, pot in sterile jars and store.IMG_3377

Dawn: These ingredients make two jars and with the second jar, I added one and a half tablespoons of pomegranate sauce. This adds an extra dimension of sticky sweetness to the poppingly-good-googiness of the cranberry sauce.

Andrew: And tastes great on both warm and cold meats.

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

Roast Root Ribbons

Looking for beautiful and perfect roasted root vegetables for #ChristmasDay’s dinner? #Carrots & #parsnips? Here’s a fab easy #recipe!

Love Food! Food, Fun & Friends


An easy side dish to accompany a nice Sunday roast, this takes minutes to prepare and once popped in the oven, you can get on and do what you need to do as it’s virtually self-cooking.

Andrew: I like dishes like this!


Services 4

8 large carrots

8 large parsnips

2 tsp of cooking oil

salt and pepper for seasoning


  • Peel and slice the carrots and parsnips into long ribbons.
  • Place in a saucepan of boiling water and partially boil for 5-10 minutes. 

Dawn: The partial cooking via boiling is optional and you can simply put the root veg into a large, ovenproof dish if you’re short on time.

Andrew: That’s usually what I do.

  • While the vegetables are partially cooking on the hob, pre-heat the oven to gas mark 6, 200 degrees centigrade electric and place an ovenproof dish with the cooking oil in, in it.

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