Friday, 20 December 2013

Cranberry sauce

Home made cranberry sauce is heaven and nothing like the pink rubbery stuff that comes in a jar.  This recipe is very versatile - you can use all orange juice for a stronger orange flavour or more honey for a sweeter sauce.  We like ours with some tartness left - it is better to make it with less honey and then add in later as once it is too sweet it is hard to rectify.

Honey does not have the same preserving properties as sugar so I make this around a week before Christmas.  Alternatively it could be made in advance and frozen 


10-12 ounces of cranberries
120ml freshly squeezed orange juice (about 1 large orange)
120 ml water 
110g honey
1/4 tsp nutmeg
1/2 tsp of cinnamon
1 tbsp of orange rind 

  • Wash cranberries
  • Put in a pan with all the ingrediants
  • Bring to the boil then simmer for approximately 10 minutes.  The cranberries will burst and the sauce will thicken
  • Remove, cool and keep refrigerated.

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