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.
- 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!