Readers, I’ve just discovered that it’s ridiculously easy to
make cranberry sauce at home. It’s 29th
November (this post isn’t going up straight away) and in less than half an hour
from start to storing I’ve made my own sauce.
Granted, mine is a little tarter than shop bought
versions. But it tastes fresh. The texture is lumpy from the masses of berries. Not smooth and jelly like. The colour is rich and glossy, almost jewel
like and if nothing else, midway through the cook I can’t emphasise enough how
much your kitchen will smell of all things Christmas.
Oh and the best bit. It’s freezeable. At this time of year we haven’t swung into
full on festive madness, so half an hour in the kitchen is feasible. Also, who needs to know you prepped your
homemade sauce weeks in advance? Simple
solution, make, store, freeze and defrost a couple of days before. Store in the fridge and bring back up to room
temperature an hour or so before serving.
Easy.
Note though – if you are used to the over-sweetened jelly
gloop available for 30p a jar, you might not like this…
Easy Cranberry Sauce
Ingredients - makes 1 medium & 1 small Tupperware tub
250g fresh cranberries
1 cup preserving sugar
Juice of 2 large oranges
Zest of 1 large orange
½ teaspoon ground cinnamon
Method
- Add the cranberries, orange
juice, orange zest and preserving sugar to the pan. Bring to the boil over a high heat. Add in the cinnamon and stir.
Cranberries, orange and sugar in the pan - Once boiling, reduce the heat to
medium and cook out for around 8-10 minutes until the cranberries have burst
and gone soft. The sauce should be
thickening by now.
Bring up to the boil - Remove from the heat and allow to
cool in the pan. Then, transfer to
freezer proof tubs with airtight lids.
Cranberries burst - fully cooked and cooling - Freeze for up to 8 weeks.
- Before use, defrost fully
overnight in the fridge and bring to room temperature before serving.
And serve!
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