It’s an absolute must to have cranberry sauce with turkey on Christmas day. Ditch the jar, and try this out because homemade is so much better! This makes enough for all your cold meat sandwiches on boxing day. It also freezes well. I added clementine into this recipe – always lovely at Christmas time.
450g Fresh Cranberries
Zest and Juice of 1 Clementine
100 ml of Water
3/4 Cup of Sugar (you can simply add sugar to your taste, start with less and add more)
1. Place the cranberries, clementine zest and water in a pan.
2. Place on a low heat and cook until the cranberries have broken down into a pulp.
3. Add sugar whilst warm, and the clementine juice. The reason I always add sugar at the end is because you can taste it, and simply add enough sugar to your own tastes. The residual heat dissolves this.
4. Serve the jewel studded sauce in a nice serving dish.
A very simple recipe, no excuse to buy a jar!
A girl with an appetite for all things creative,