Making your own cranberry sauce is incredibly easy and so much more flavourful than your average store-bought variety. It takes about 20 minutes, start to finish and stores in a jar for up to 6 months. I make a batch in early December that I spread on sandwiches and dollop on cheese and crackers then I make another batch just in time for Christmas day. The warmth of the spices and the brightness of the orange make this gourmet sauce ideal for the festive period.
Serves 2 Adults & 2 Kids
300g fresh cranberries
100g caster sugar
100ml orange juice
zest of 1 orange
2 small cinnamon sticks
1 star anise
- Use a zester to grate the zest of the orange onto the sugar. Slice the zested orange in half then squeeze out the juice. Top up with orange juice if necessary to 100ml.
- Tip the sugar, zest and juice (pour the juice through a small sieve) into a small pan, stir and bring to the boil. Once the sugar liquid is boiling add the cranberries, cinnamon sticks and star anise and stir. Turn the heat down to medium, put a lid on the pan and allow to cook for 12 minutes.
- Remove the cinnamon sticks and star anise then gently press the fruit with a potato masher. The sauce will thicken as it cools. Transfer the sauce to a sterilized jar and store in a cool dark place.