cranberry sauce
rating:- 400g cranberries
- 200g sugar (granulated, caster or brown will do)
- Rind and juice of 1 orange
- 50ml water
- Optional- Dash of cognac/Pinch of cinnamon
Take a large saucepan (heavy bottomed it possible) and put on a low heat. Throw in the cranberries, sugar and water. Meanwhile peel the rind from the orange. The trick here is to peel it in one continuous strip. Once peeled turn over the rind and with the back of a knife, scrap the pith from the back- If you leave the pith on the sauce will end up very bitter. Now add the rind to the rest of the ingredients and squeeze the peeled orange into the pan too (trick- cut the orange in half and squeeze each half into the pan using a sieve to catch any pips, pulp etc.)
After about 5 minutes you should hear the cranberries start to pop. Leave on heat for 15 to 20 minutes then switch off and leave to set for about an hour (or put into jars straight away).
