This cheeky cranberry sauce can be made with a shot of port, vodka or orange liquor, for a nice little kick if serving for adults only. I always make a batch a couple of days before Christmas and keep it in the fridge. Once made and cooled it can keep for a week.
From 24th-31st December it’s cranberry sauce on everything, I can’t get enough of it. One of my favourite Christmas starters or snacks, (when you serve it is up to you), is my Ultimate Baked Camembert. This sauce goes so well with that, it’s a match made in food heaven. Camembert, good, pancetta, good, bread, good, cranberry sauce, good – what’s not to love (do you get the reference?)
INGREDIENTS
300g fresh or frozen cranberries
Splash of water
Juice and zest of one orange
100g of fruit sugar, can use brown sugar too
A shot of your preferred alcohol from the list above (optional)
METHOD
Zest the orange and set aside, then squeeze the juice
Over a medium/low heat add sugar, orange juice and cranberries to a pan. Stir. Add in water gradually you don’t need much, you can always add more if needed.
Cook gently until the sugar is dissolved, the sauce begins to thicken and the cranberries begin to soften. If using frozen cranberries, cook for approx. 10mins if using fresh cook for approx. 5-8mins.
Remove from heat, stir in the orange zest and alcohol if using. Cool completely, store in an airtight container in the fridge for 1 week.
If you make this recipe, remember to tag Logan’s Plate on social media and use #logansplaterecipes.