Cranberry SaucePosted 23 December 2012 by Debbie
Cranberry sauce is one of the staples of the modern British Christmas dinner. I made some cranberry jelly a few weeks ago which, preserved, keeps well. Now Christmas is only a few days away, it’s time to make the cranberry sauce, as an alternative.
- 250 g cranberries (fresh or frozen)
- 100 g light brown sugar
- 100 ml orange juice
In a large pan, dissolve the sugar in the orange juice, and then bring to the boil.
Add the cranberries and simmer for 5–10 minutes until they are tender, but still keep their shape.
Allow to cool, and refrigerate. The cranberry sauce should keep for up to a week before taking its place on the Christmas table alongside the turkey and sprouts.