We always have cranberry sauce at Christmas, it is as traditional as the turkey and sprouts. However I have never thought to make it. Admittedly last Christmas I wasn't cooking as much as I am now so I probably would not have thought to attempt it, thinking it was much harder than it actually is, but this year things have changed. It adheres to my 'blog project' perfectly, as mentioned in previous posts, as it is something my mum and I would usually buy for our Christmas lunch in a jar. And it is so simple and delicious. I had a look at some recipes and the majority of them only contain three ingredients: cranberries, sugar and water (orange juice in this case). Others contain Port and cloves, almonds and lemon zest, basically, you can add as little or as many ingredients to it as you like it's up to you. Christmas lunch would not be complete without it.
340 g fresh cranberries
100 g light brown muscavado sugar
Method:Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape.
This will take about 8-10 minutes. Keep stirring. Take off the heat and let it cool. The sauce will thicken as it cools down. It will keep in the fridge for about a week. When you want serve it, bring the sauce up to room temperature.