Homemade Cranberry Sauce
Cranberry sauce really sums up Christmas for us and we always make our own as it’s so easy and we love the listening to the cranberries pop. This freezes well so you can pop any leftovers (if you have any) in the freezer to use up with any poultry dish.
250g of fresh cranberries
50ml splash of port
50g light brown sugar
zest of an orange
Juice of the orange
Heat the orange juice, port and sugar in a large pan and dissolve the sugar.
Stir the cranberries and the zest in to the liquid and let them gently simmer until they begin to pop. Once they pop let them bubble away for 1 minute as you don’t want the sauce to turn to mush.
Remove from the heat and keep refrigerated for up to 5 days. Bring to room temperature before serving