Cranberry sauce
This sauce will keep in your fridge for several weeks. Add a spoonful of port and a quarter teaspoon of finely grated orange zest for a change — but I love the clean taste of the original.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
Ingredients
170g fresh or frozen cranberries
60ml water
85g granulated sugar
Method
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.
