And now for something completely different…

Tis (almost) the season to be jolly…ho ho OOOOOOOOOOOO.

Anyway, you know i like to cook?

You do know that by now don’t you?

Well I have got in to preserving (and persevering!)  in a BIG way in the last couple of months.

I’m going to post about my most recent culinary endeavour first as it is highly seasonal and the couple of weeks till Christmas will really help the flavours of this recipe to develop as it matures in a sealed jar, ready to be served on Christmas Day along with the turkey and trimmings…or whatever traditional type foods you choose to eat. Alternatively this can be served with cold meat, cheese and  fresh bread.

So, have you guessed yet what I’ve been cooking today?


That’s right, it’s…..

Homemade Cranberry Sauce


  • The juice of 4 small oranges
  • The rind of one of those oranges
  • 500 grams fresh cranberries (they are £1.50 for 250 grams at Morrisons at the moment)
  • 1/4 – 1/2 tsp cinnamon
  • 1/4 – 1/2 tsp ground ginger
  • 350 grams granulated sugar
  • 1 red onion finely chopped
  • a pinch of nutmeg

makes one and a half pounds/two pounds of cranberry sauce.


  • Sterilise a couple of 1 lb jars and their lids.
  • Bung all the ingredients in a saucepan, warm it through and then when the sugar dissolves bring the mixture to the boil. When mixture is boiling, turn the heat down low, cover the pan and cook for 45 minutes or thereabouts, stirring every now and then to ensure it doesn’t stick to the bottom of the pan and to make sure that the ingredients are distributed evenly.
  • Allow to cool slightly and to thicken on its own for ten minutes.
  • Pour into jars.
  • Place a waxed disc on top of  the sauce.
  • Screw on a screw-top lid.
  • Label.
  • Leave alone for a couple of weeks if you can, but alternatively it may be eaten once cooked.


Rightio ho ho. I’m off to have another taste of the sauce i just made…

p.s. I’ve been making Christmas chutney  and also apricot jam so i’ll be posting those recipes soon – they make ideal home made Christmas gifts and they work out pretty economical/frugal too!

This entry was posted in Frugality, Home & Family, In my World..., Simple Living. Bookmark the permalink.

10 Responses to And now for something completely different…

  1. Mary Lou says:

    Cranberries will be forever a sign (to me). You show up with some excellent recipes! And I love the snow flurries floating accross the screen (which may be the extent of the snow that we get this winter).

  2. antonia says:

    oooh I love cooking posts with pictures!

    I didnt know red onion went into cranberry sauce

  3. Cathy says:

    Sounds soooo delicious…

  4. Owen says:

    Awesome. Well, you have our address…;-)

  5. caedmon says:

    Now if I can only figure out how much cranberry is in 500 graham crackers…


  6. Suzanne says:

    I made some homemade cranberry sauce was fun, but this recipe looks so much more yummier than mine! 🙂

  7. Mimi says:

    I made homemade cranberry sauce this year for American Thanksgiving – yummy! I particuarly liked the leftovers stirred into my oatmeal.

    I’ve also been canning this year! Yay!

  8. This sounds really good. I’ve made just basic cranberry sauce before but this sounds better. I love the idea of the onion and the orange. Mmmmm

  9. mum6kids says:

    I’ve barely started the Christmas cooking this year.
    I had a tip about cranberry sauce-if you cook the cranberries in the orange juice (or red wine or whatever) first and when they are popping add the sugar. Apparently the skins of cranberries can get tough if they cook with the sugar straight away. To be honest I haven’t noticed much difference-but it’s a tip anyway 🙂
    The other thing we like to use in cranberry sauce for some of it is a capful of AfterShock. It’s a cinnamon liqueur.

  10. Would you be kind enough to let your readers know about the latest issue of our journal:

    If it is of any interest to you, we’d be honoured if you’d link to/follow/blogroll our blog:

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