Cranberry sauce recipe

Lindsey Bareham / 17 November 2014

Cranberry sauce brings colour and flavour to any Christmas dinner. This recipe is very quick and easy - simply blitz the ingredients and store in the fridge until you need it.

Ripening time

2 days

Serves

10-12



Ingredients

  • 500g/1 lb fresh cranberries
  • 100g/4oz caster sugar
  • 1 large navel orange

Method

This cranberry sauce is best made a few days in advance and stored in the fridge to allow for the flavours to develop and can be brought out on Christmas day to accompany the roast turkey.

The quantities in this cranberry sauce recipe are for feeding 10 to 12 people for Christmas dinner. Simply reduce the amount used if you you require less cranberry sauce.

Place the cranberries in the bowl of a food processor with the sugar.

Quarter the orange, remove core and pips (if the pith is very thick, remove orange zest and discard pith), coarsely chop the orange and add to the processor.

Blitz in bursts to make a coarse relish not a mush. Transfer to jars and refrigerate for 2 days to ripen.

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