Our Festive Cranberry Sauce made with fresh cranberries is the perfect accompaniment to a plump Christmas or Easter turkey. This recipe, which does not use added sugar, is tart in flavour to counter the sweet flavour of the turkey meat. If a tart cranberry sauce is not to your taste, just add the sugar as detailed below to create a sweeter sauce.
Serves 3-4 – multiply the ingredients if a larger quantity is needed.
Ingredients
- 300g Fresh Cranberries
- 2 large Oranges – to make approx 125ml of fresh orange juice
- Good pinch of Ground Cinnamon
- 10 Cloves (added to the recipe using a ‘tea infuser’ so that any bits from the cloves are kept entirely separate)
- Optional – 100g Muscovado sugar or to taste
Method
- Wash the cranberries under cold water
- Place in a medium saucepan
- Squeeze the oranges and add the orange juice (running it through a strainer)
- Add the cinnamon
- Add the cloves (in the tea infuser)
- If using sugar, add at this point
- Bring to the boil but do not boil! Turn down the heat to a slow simmer. The cranberries will pop in a similar way to popcorn and should all split open but remain ‘plumpish’ in texture
- Simmer slowly for up to 10 minutes with the mixture bubbling until all the cranberries have split and appear cooked
- Remove from the heat, remove any ‘non-cooked’ cranberries and use a fork to check that the skin is not tough
- Allow to cool and then place in a dish in the fridge to chill before serving
Top Tips
- Cook long enough in advance to cool and chill
