Cranberry saucePosted: May 1, 2011 Filed under: Jams and confits | Tags: Berries, Sugar Leave a comment
Cranberries are almost nowhere to be found in the Mediterranean cuisine. Specially not during Christmas next to your roasted turkey. But, this Felicity Cloake’s perfect recipe looked so luscious I decided to give it a go – if pork is so good with apple jam, why not having a cranberry sauce to go with the chicken? It is indeed very-very-very easy to make and full of flavors, which complement well the tender roasted meat.
(Note – This time, I am shamelessly using a stock photography. During the cooking frenzy, I forgot to take a picture, and after Christmas, cranberries could not be sourced).
- Juice of 1 orange, plus zest of ½ orange
- 210g caster sugar
- 450g fresh cranberries
- 2 tablespoons port
Put the orange juice and sugar into a small pan, and heat gently, stirring, until the sugar has dissolved. Add the cranberries, and bring to a simmer, then cook until most of the cranberries have burst, and you have a loose cranberry sauce. It will continue to set as it cools, so stop cooking when it still seems a little too liquid.
Stir in the port and orange zest, and serve, or put into sterilised jars.