Apparently Christmas is coming the goose is getting fat, the TV adverts are coming thick and fast the decorations have been up in the shops for months. All this means that we should probably start getting ready for the important part of modern Christmas, the food!
Well its the bit that I like anyway, and as we don't want to be rushing last-minute and mostly because my wife decided I should make her cranberry sauce, I made cranberry sauce.
I had a hunt round at various cranberry sauce recipes and apart from the cranberries and sugar, they all were different, so I went off the wall and created my own. As it's a Christmas sauce we have to add some alcohol and as Lou's dad's favourite tipple was Grand Marnier I decided that this should be the alcoholic content, unfortunately we only have Cointreau, close enough. All you really need is cranberries, sugar and liquid any flavouring can be added to this to tailor your own.
It’s definitely worth taking the time to make your own cranberry sauce as it really doesn't take much time or effort to make and the end result is far superior to any shop brought offering. I do find that this is the case with most homemade foodstuffs, I think it’s down to knowing exactly what has gone into the making of it and that’s not just the ingredients it’s the time and care in the preparation.
- 300 g Cranberries
- 75 g raspberries
- 1 star anise
- 1 cinnamon stick
- 100 g light muscovado sugar
- 25 ml cointreau
- 50 ml orange juice
- 25 ml water
- Place all the inredients into a pan and gently warm until the cranberries breakdown and the sauce thickens
- Pour into a suitable container and allow to cool
- Keep in the fridge until needed