Every Christmas, millions of people flock to the shops to buy a jar of cranberry sauce, yet it’s so easy to make and taste so much better too.
Cranberries are one of very few fruits which are native to the USA and outstrips most other fruit and veg for the antioxidant disease fighting properties, so not only do they taste delicious with your festive dinner, but they are also good for you. They also have a fascinating way of growing. Contrary to popular belief, they do not grow under water but on dry land. However, during winter, the cranberries are flooded which helps protect them against the harsh winter frosts. They are flooded a second time in October, to make them easier to harvest, since they float.
Anyway, time for the recipe…
You will need:
- 250g fresh or Frozen cranberries
- 150g soft brown or muscovado(my preference) sugar
- 100ml orange or clementine juice(preferably freshly squeezed)
- Zest from unwaxed orange or 2 clementines
- Small shot of port(optional)
- Add the juice and sugar to a pan and heat to boiling
- Add the cranberries and zest, then gently stir together
- Heat the mix until the cranberries soften. They will start to burst during the heating.
Allow about half of them to burst
- Add the port if preferred and simmer for 2 more minutes
That’s it! All done. Allow to cool to room temperature and it’s ready to serve or can be kept for a few days in the fridge until you are ready for the big day.
Bonus fact. Contrary to popular belief, cranberries are not grown underwater but on dry land. The land is flooded twice in the year, once to protect the berries from the frost and the second time to enable easier harvesting. Since the berries float when shaken off their bushes, they are easy to collect by the harvester.