Cranberry sauce – traditionally accompanying the roast turkey on Christmas Day, it’s rarely regarded as the great all-round year perfect partner for white meats that it is, adding an air of vibrancy and a tart taste to sandwiches, too.
450g of fresh cranberries, washed
500g of sugar (any kind)
330ml of water
- Grate or pare the rind from the orange, avoiding carrying the white pith off it. Juice the juice from the orange.
- Place the orange rind, cranberries and sugar in a saucepan adding the water.
- Bring the ingredients to the boil, stirring until the sugar has dissolved. Then simmer for about 20 minutes or until the cranberries begin to burst.
Dawn: At this point, I taste the mixture and slowly add the orange juice as I prefer a hint of orange rather than an overwhelming explosion of orangey flavours.
Andrew: That’s a good tip, Dawn and this recipe is so easy to make!
Dawn: It is, isn’t it? And the thing is, once you make your own cranberry sauce, your taste buds will really tell the difference when you next sample mass manufactured.
Andrew: Also, it’s worth checking that the ingredients might need a little more hot water added as they cook, to prevent them from sticking to the saucepan.
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