Every year, around this time, Marc makes cranberry sauce for Christmas. He usually makes a few jars so we can give some to friends and family. It’s great to see the big preserving pan on the boil again. I came home from the pub after sharing a few glasses with some good friends to find the house filled with aroma of cranberries and orange!
This year, Marc adapted his usual recipe to use less sugar and he added orange. The end result is tangy, sharp and less jam-like, more of a sauce really.
- 900 g (1 lb) fresh cranberries
- 340 g (¾ lb) sugar
- 100 ml (7 fl oz) Water
- Dash of port (optional)
- Juice of 1 orange (keep peel)
- 1 cinnamon stick
- 5 cloves
- 5 allspice berries
Tie the spices in a muslin bag. Wash fruit and put in large pan with water, orange juice, port and spices with the orange peel. Cook for 30-40 minutes until the fruit is soft and has popped. Skim off any scum with a slotted spoon. Remove the orange peel. Add the sugar and boil rapidly until setting point is reached stirring occasionally to prevent fruit sticking. Pour into sterilised, heated jars and seal or store in the fridge until required.
Note: Cranberries have high pectin content and will set more once they cool so don’t make the sauce too thick.