Cranberry sauce is always a delicious treat at Christmas or with any roast dinner. This cranberry sauce recipe from Dominic Chapman is generous, but can easily be finished off the following day with cold cuts of pork or chicken, in sandwiches or alongside cheese.
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Start the cranberry sauce by combining the orange juice, zest and spices in a heavy based saucepan. Bring to a simmer and reduce by half. Add the cranberries and cook on a low heat to slowly stew the fruit without burning
2 oranges, zested
1 pinch of ground ginger
1 pinch of mixed spice
1 pinch of cinnamon
1000g of cranberries
400ml of orange juice
As soon as the cranberry mixture resembles a loose jam like consistency, add the sugar and bring back to the boil. Reduce the heat to a simmer and cook for a further 10 minutes, then remove from the heat
400g of brown sugar
When warm, taste for sweetness, adding sugar to taste. Remember that you want to achieve a balance between sweet and sour. Freeze if storing for more than 3 days or refrigerate before serving
Serve either with Christmas dinner or the following day with cold cuts of meat