Cranberry sauce is generally only bought at Christmas and is seen as the perfect match for roast turkey. But that really is a misconception. And as a result people miss out on all the wonderful things you can have it with all year round such as pate, in deserts on cold cuts with cheeses etc. This Christmas I found myself with a large bag of fresh cranberries and decided to make my own sauce. And it was a knockout. One of those throw everything in a pot and see what happens kind of adventures. What was even better was the sauce or jam had a lovely sweet and tart hint to it making it not only ideal for the Christmas dinner. But a triumph of a topping for porridge, with vanilla ice-cream, on cheese or in my house staple yogurt surprise (which I am currently eating). And it keeps in the fridge for a couple of weeks. This makes a large bowl full. So just over 400grams give or take.
Ingredients
- 400g Fresh Cranberries
- Juice of 1 orange
- 1tbsp Jameson Irish Whiskey (optional)
- 3 tbsp honey
- 1tbsp Braggs apple cider vinegar
- 3 heaped tbsp dark soft brown sugar
- 1 tbsp Worchestershire sauce
- 1 tbsp Tamari
Method
- Put all the ingredients into a saucepan and gently simmer until you have a jam like consistency. You might need to squash the cranberries with the back of a wooden spoon. I would suggest tasting so you can adjust the sweet v tart as you like it.
