Sharp and sweet, no Christmas dinner is complete without cranberry sauce to compliment your nut roast or cut through your rich meats.
Ingredients
- 100g muscovado sugar
- 100ml fresh orange juice
- 300g fresh cranberries
- 1 apple
- 1 bay leaf
- 1 cinnamon stick
- 30g salted butter
- 100g muscovado sugar
- 100ml fresh orange juice
- 300g fresh cranberries
- 1 apple
- 1 bay leaf
- 1 cinnamon stick
- 30g salted butter
Add your sugar and orange juice to a pan bring to the boil and reduce to a simmer. Add your fresh cranberries, a peeled and diced apple, 1 bay leaf, a stick of cinnamon and butter and allow to simmer for 8-10 minutes. Your cranberries should soften and your sauce should reduce and thicken.
Decant into sterilised jars and this will keep for up to 2 weeks.