The presents are wrapped, the Christmas cake is iced, it’s just time now for some final preparations before the big day. I’m so excited about Christmas this year. It’s a bit of a change from normal, I’m going to my Dad’s and have a few items I’ll be taking with me. The first item I’ve been asked to take is a Cranberry Sauce.
I’ve made this recipe a few times now and it always goes down a storm. Homemade cranberry sauce is so quick and easy to make. I was put off making it in the past because most recipes say that it’ll only last for a week in the fridge, but I find if its kept sealed in a jar in the fridge it will keep for months. You can also freeze it easily and just use it whenever you need it. If I make too much and have leftovers, I make cranberry and chocolate brownies – I’ll post the recipe in the new year!
For now, here’s the most delicious Cranberry Sauce recipe for you. It’ll make about two jars worth.
300g cranberries, fresh or frozen and defrosted
150g light brown sugar
— Sterilise your jars by washing in hot, soapy water. Rinse, then place in an oven at 100 degrees Celcius until dry.
— Place the cranberries, sugar and port in a saucepan. Add the juice of one clementine and the zest of both. Chop the segments of the second clementine and reserve for later.
— Stir over a low heat until all the sugar has dissolved. Bring to the boil, then simmer gently for 10-15 minutes, or until the cranberries are softened but a few are still holding their shape.
— Add the remaining clementine segments and simmer for another 3 minutes, then spoon into your jars. Seal them straight away and leave to cool.
Open on Christmas Day! Enjoy your tangy, boozy, fruity sauce with whichever meat you chose to have.