Classic cranberry sauce

Ingredients

75ml good-quality port
Finely grated zest and juice of 1 orange, plus extra juice (optional)
50g light brown soft sugar, plus a little extra (optional)
400g cranberries

Ingredients

75ml good-quality port
Finely grated zest and juice of 1 orange, plus extra juice (optional)
50g light brown soft sugar, plus a little extra (optional)
400g cranberries

Method

Set a heavy-based pan over a medium heat, then add all the ingredients except the cranberries, stirring until the sugar has dissolved. Add the cranberries, then simmer for 8-10 minutes until they begin to burst and the sauce starts to thicken. Taste to see if more sugar or orange juice is needed. Take off the heat and leave to cool completely before serving.

Method

Set a heavy-based pan over a medium heat, then add all the ingredients except the cranberries, stirring until the sugar has dissolved. Add the cranberries, then simmer for 8-10 minutes until they begin to burst and the sauce starts to thicken. Taste to see if more sugar or orange juice is needed. Take off the heat and leave to cool completely before serving.

delicious. tips

Make up to a week in advance. While it’s still hot, pour into sterilised jam jars and seal. (To sterilise the jars and lids, wash in soapy water, rinse well, then dry upside down in an oven preheated to 120°C/fan100°C/gas ½ for 30 minutes.)

Or, leave the finished sauce to cool, then transfer to a sealable container or freezer bag and freeze for up to 6 months. Defrost at room temperature overnight.

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