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Cranberry Sauce
8 people
This couldn't be easier and you'll be proud as a peacock to serve this up on Christmas Day. You can make this in advance, either a few days before and keep refrigerated, or several days before and freeze it. Double the quantities if you like cranberry covered leftovers.
Ingredients
- 250g fresh cranberries
- Juice and finely grated zest of 2 clementines
- 100g caster or demerara sugar
- 3-4 tbsp port (optional but recommended)
Method
1. Place the cranberries and the juice and zest of the clementines into a small pan with 150ml cold water to cover.
2. Bring to the boil, then simmer gently for 10 mins until the cranberries soften and start to burst.
3. Add the sugar and port, and stir until the sugar’s dissolved. Simmer for 5-7 mins until the sauce thickens. Transfer the sauce to a small bowl and serve warm or cold.
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