So, we’re onto our penultimate tip from –
12 Tips for a gorgeous, no fuss, foodie Christmas
Tip #1 was all about the cake.
Tip #2 was about making a few meals to stash in the freezer for over Christmas
Tip #3 was the joy of handmade food gifts
Tip #4 was the wonders of freezing uncooked mince pies so that they are ready at the drop of a hat
Tip #5 was a prepare-ahead alternative dessert if Christmas pudding just isn’t your thing
Tip #6 was flying the flag for freeze-ahead roast potatoes
Tip #7 was prepare ahead vegetable side dishes
Tip #8 was about how best to stock up your fridge and cupboards for the holidays
Tip #9 was the game changer that is make-ahead gravy
Tip #10 was doing the preparation for your stuffing ahead of time and now here’s the next one –
Tip #11 – Cranberry sauce is so quick and easy to make, that it really isn’t worth opening a jar.
So I’m posting a little earlier than normal today and it’ll be a quickie. It’s silly season for us all and the closer we get to the big day the busier you’re going to be and the less time you’ll have for my witterings …
I also want to make sure that you’ve got enough time to get out to the shops to buy the ingredients to make your own cranberry sauce, infused with orange, cinnamon and ginger. Christmas in a bowl.
This is SO easy and it’s also SO much tastier than anything you’ll buy in a jar. You can adjust the sweetness to suit your taste – I like it pretty sharp – and it will keep beautifully in the fridge or freeze like a dream. For me, a turkey sarnie is naked without it.
Go on – give it a try …
- 450g fresh cranberries
- Rind and juice of 1 large orange
- 4cm piece of cinnamon stick
- 4 cloves
- ½ teaspoon ground ginger
- 75g caster sugar, adjusted to taste
- 2-3 tablespoons port
- Place the cranberries in a saucepan.
- Pare off the coloured part of the orange rind with a sharp knife and cut it into very fine shreds. Add these, with the juice of the orange to the pan, along with the ginger, sugar and spices.
- Bring everything up to a simmer, stir well, put a lid on the pan and let it simmer very gently for about 5 minutes. Taste to adjust the sweetness.
- Remove the pan from the heat and stir in the port.
- Allow to cool before chilling or freezing until required.
- Remove the cloves and cinnamon stick before serving!