The second recipe in our series ‘Countdown to Christmas’ is a wonderful homemade cranberry sauce. 

Ben suggests making this sauce early as it keeps so well!Ingredients:                                                                                                                        

4oz demerara sugar                                                                                   

4oz redcurrant jelly

50ml port

50ml red wine

Juice and zest of 1 orange

3 slices of ginger

large pinch of ground all spice

350g bag of cranberries

Method:

Sterilize a jam jar by washing thoroughly, drying with a clean cloth and placing in a hot oven for 5 minutes.  Allow to cool.

Place all the ingredients except the cranberries in a medium sauce pan.

Reduce to a syrupy consistancy for about 5 minutes.

Rinse the cranberries and add to the syrup.

Cook for 4-5 minutes until the cranberries start to brake up.

Carefully place into the jar.  Top with a wax disc (available from most cook shops) and lid and keep in a cool place until Christmas.

Serve with the turkey on Christmas day and enjoy….