It’s never to early to prepare for Christmas lunch and homemade cranberry sauce is not only incredibly easy to make but can easily freeze a few weeks in advance of the big day. Or make it a few days before Christmas Day or any day you’re having poultry.
For 8-10 people, you will need:
- 300g fresh cranberries
- 100g dark brown sugar (or any non-white sugar)
- 5 tablespoons port
- Small orange
Dissolve the sugar in the port over a medium heat. Add in the cranberries, grate the rind of the Orange and squeeze in the juice.
Keep on a medium heat, stirring regularly. As the cranberries soften, squeeze them against the side of the pan with a wooden spoon so nearly all berries are broken.
Continue heating and stirring for a total of ten minutes. Take off the heat and cool a little in the pan.
Transfer to a storage tub with a tight lid and either refrigerate for up to seven day, or freeze for up to six weeks, thawing overnight for then it is required.
