Cranberry Sauce

Cranberry sauce is also delicious served with roast turkey, game and some rough pâtés and terrines.

Sat, 29 Nov, 2008 - 00:00

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

We enjoy this simple cranberry sauce best. It will keep in your fridge for several weeks. It is also great with white chocolate mousse, as a filling for a meringue roulade.

Serves 6 approx.

170 g (6ozs) fresh or frozen cranberries

4 tbsp (60 ml) water

85 g (3ozs) granulated sugar

Put the fresh cranberries in a heavy-based stainless steel or cast-iron saucepan with the water — don’t add the sugar yet as it tends to toughen the skins. Bring them to the boil, cover and simmer until the cranberries pop and soften, about 7 minutes. Remove from the heat and stir in the sugar until dissolved.

Serve warm or cold.

Note: Fresh cranberries keep for weeks on end but also freeze perfectly.