• p13


    2 oranges, zested

    400ml of orange juice

    1kg of cranberries

    1 pinch of ground ginger

    1 pinch of mixed spice

    1 pinch of cinnamon

    400g of brown sugar


    Start the cranberry sauce by combining the orange juice, zest and spices in a heavy based saucepan. Bring to a simmer and reduce by half. Add the cranberries and cook on a low heat to slowly stew the fruit without burning

    As soon as the cranberry mixture resembles a loose jam like consistency, add the sugar and bring back to the boil. Reduce the heat to a simmer and cook for a further 10 minutes, then remove from the heat

    When warm, taste for sweetness, adding sugar to taste. Remember that you want to achieve a balance between sweet and sour. Freeze if storing for more than 3 days or refrigerate before serving

    Serve either with Christmas dinner or the following day with cold cuts of meat