Trust me on this one, this is one of the best recipes for cranberry sauce ever, shop bought cranberry sauce doesn’t even compare to it. I think it’s the star of the show on the Christmas dinner plate and is perfect with cold cuts and sandwiches after Christmas day. For me it kind of makes Christmas food far more delicious. A friend of mine and her children so look forward to my yearly Christmas batch, not only for their Christmas meal but they love it enough to even put it on their toast.
And jars of your own cranberry sauce tied with a red ribbon make great home made Christmas presents for loved ones.
Makes a large jar.
400g approx of fresh or frozen cranberries
1/2 teaspoon of allspice
4 satsumas or 150ml orange juice
Wash and pick through the cranberries, throwing away the soft ones (not necessary if using frozen cranberries which I generally use).
Put them in a saucepan with the sugar, allspice and satsuma or orange juice.
Bring to the boil and gently simmer for about 20 minutes or until thick and dark red. Remove from the heat and stir in the Port.
Keep in the fridge, once cooled, for up to a week if it lasts that long…
lastly… not only is this cranberry sauce fantastic with my nut loaf or chicken or turkey or ham, it’s also great with cheese. So it’s perfect with the cheeseboard on Boxing Day if you have one and of course I love it in a sandwich with the left over roast meat or nut loaf. Sometimes the left overs are even more exciting than the meal they were derived from. That’s why I love my mince pie apple crumble, as it is using up the mince pie mountain into something even yummier.