Berry Christmas

Cranberries can survive in your fridge for four to six weeks and when you’re ready to eat them, simply combine them with some water and sugar and warm them in a saucepan over a low heat until the berries begin to pop. For an orange-flavoured cranberry sauce, add a jar of marmalade and a pinch of fresh ginger to the cooling mixture – great with turkey.

Quick and easy cranberry relish
Serves 14

500g fresh cranberries
225g granulated sugar
1 orange, seeded and sliced

Preparation:

1. Grind berries and orange in a blender or process roughly in a food processor.
2. Mix in sugar, and set in a bowl in the fridge until you are ready to serve.
3. Note: This relish is best when it sits a few days before serving.

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