My Cranberry Sauce

My cranberry sauce has had the dubious honour of being mentioned on Oxford Radio this week as I have been making gallons of it for sale in my mother’s shop this Christmas.

Cranberry sauce is one of those things that people are unperturbed by. I think our American friends are bigger fans than we are and most people admit they’d much rather have redcurrant sauce. Then you try this cranberry sauce and it changes everything, the sharpness and freshness of flavour pairs so well with the rich turkey and you suddenly see the point of this much maligned but religiously purchased product.

I have a theory that says that if the WI ladies have had anything to do with a thing then it can only ever be a success (this applies to summer fetes, cross-stitch, baking, the list is endless) and so I use the WI ladies’ recipe for Cranberry sauce and it is not only idiot-proof but also really, really tasty. Which is completely the opposite of the Ocean Spray and other packaged sauces. The port definitely comes in to save the day in terms of a huge kick of flavour and the zest of the oranges adds a fruity dimension.

Cranberry Sauce

  • 250g cranberries
  • 1 apple, cored and chopped
  • 1 orange, zested and squeezed for juice
  • 10ml port and 5ml for later
  • 200g sugar
  1. Pour the first quantity of port and the orange juice in a pan and heat.
  2. Stir in the sugar until it is melted thoroughly.
  3. Tip in the cranberries, the chopped apple and the orange zest and cook over a medium heat for about 20 minutes until the sauce has come together to a thick (chutneyish) consistency.
  4. Pour into sterilised jars and store for up to 4 months.
  5. The longer stored, the nicer.
  6. Don’t worry if you find a jar in the back of the cupboard, the flavour develops and gets nicer and nicer.
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