Cranberry, port and orange sauce

Although it’s summer in New Zealand, that doesn’t mean you have to miss out on all the Christmas comfort foods like roast turkey with all the trimmings that will be keeping us warm and happy here in the UK. This cranberry, port and orange sauce is the easiest recipe you could make on Christmas Day to accompany your turkey, and homemade is always so much better than the store-bought versions. It’s tart and boozy with hints of orange. I know fresh cranberries are hard to find over there so look for frozen, they work just as well. If you want a larger quantity of cranberry sauce. Simply double the ingredients and cook for a further 5-10 minutes.

Ingredients

500 g	Cranberries (Main)
200 g	Caster sugar
100 ml	Water
1	Orange, zest of (Main)
100 ml	Orange juice
¾ tsp	Ground cinnamon
80 ml	Port, tawny or ruby (Main)

Directions

1. Put the cranberries in a large, heavy-bottomed saucepan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil. Wait and listen for the cranberries to pop, about 5-10 minutes.
2. When they have started to open and soften, give them a wee mash to let out all the pectin so that the sauce thickens.
3. Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens again.
4. Remove from heat, ladle into warm, dry sterilised jarsand seal.
5. Best eaten straight away. Once opened, keep in the fridge and eat within 1-2 weeks.

How to eat

Serve warm or room temperature with your Christmas turkey or chicken, with cheese, or in a turkey, ham or Brie sandwich.