Orange and Cranberry Sauce

Hi guys, as I mentioned in my first post of 2015 that I would post the recipe for my home made cranberry sauce. I know it's not Christmas anymore (sad face) but this sauce can be used for roast chicken or turkey because who said turkey is just for Christmas?

I kept the cranberries whole so that is keeps a nice chunky texture to the sauce, if you wanted to you could blitz the sauce so that it becomes smooth. I like the way the cranberries keep their shape when cooked as it looks rustic and wholesome. The orange adds a citrus tone to the sauce and makes the sauce thicker once cooked. I made cranberry sauce last year, I mean 2013 keep forgetting what year we're in now! Anyone else keep writing 2014 when writing the date? When I made it in 2013 I didn't have a recipe i just threw everything in together and added a gazillion amount of sugar into it.. it didn't turn out bad but it was very sweet! So this year.. I mean last year, oh god, this is going to take a while, I added less sugar and adapted a recipe which i will link bellow.

This is so simple to make and the results are great. It really does make the house smell sweet and citrusy with the orange notes and if your already looking for what you can give for this Christmas I poured my left over sauce into little jars and gave them away as presents to my grandparents so if your feeling frugal then this is perfect for a homemade gift, I always find they're the most special gifts of all.

Equipment
Large saucepan
Wooden Spoon

Ingredients
400g Fresh cranberries
Juice of 2 oranges
50g Light muscovado sugar
2 Tbsp Shredded orange marmalade
1 Tbsp Port

Pour the cranberries into the saucepan on a low heat with the orange juice and sugar. Stir until the sugar has melted and then add the marmalade and stir again until it has melted in with the cranberries. Leave the mixture to start bubbling, cook for around 5 minutes. You want the cranberries to be tender but still keep their shape so stir gently and occasionally. Once left to cooked for 5 minutes take off the heat and add the port, stirring gently.

Pour the sauce into a bowl or individual jars, the sauce will thicken as it cools. If putting into jars, pop the lid on and turn upside down so that it becomes air locked. If you want to make the sauce smooth then take a stick blender or mixer and blitz until the desired consistency.

* Recipe adapted from BBC GOODFOOD