Cranberry sauce

recipe

Cranberry sauce

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Few fruits shout 'Christmas' louder than cranberries. Their tart freshness makes cranberry sauce the perfect accompaniment to turkey but it shouldn't be limited to one holiday feast. It will keep for several weeks in the fridge and partners beautifully with other meats like ham, chicken, venison and duck. Spread it on cold meat sandwiches instead of mayonnaise for a tangy, healthy twist.

Ingredients

350g / 12 oz fresh cranberries (defrosted if frozen)
75g / 2 3/4 oz granulated sugar
Grated zest and juice of 1 orange
pinch of ground cinnamon

Directions

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Place the cranberries, sugar and orange juice in a medium saucepan and heat gently over a low heat until the sugar is dissolved and the cranberries are beginning to break up and become tender.
Stir in the zest and cinnamon and simmer another minute or so. The fruit should still have a slightly chunky texture.
Allow to cool and store in the fridge in a jar. Serve cold or at room temperature.

Source: Terry Farris