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Homemade Cranberry Sauce

cranberry sauceThis is just so simple to make. More importantly it doesn't contain any 'nasty' additives, preservatives and the like that the ready made sauces do. It tastes delicious and can be kept in the fridge for four or five days.  No excuses for not serving your own cranberry sauce this Thanksgiving, you read SlashFood afterall!

Homemade Cranberry Sauce

  • 12oz/350g fresh cranberries
  • 4 1/2 oz/125g golden caster sugar
  • Grated zest and juice of 1 orange
  • 2 tbsp port

Simplicity itself to make - combine all the ingredients in a large bowl. Cover with cling film and pierce a few times. Microwave on high for five minutes. Alternatively simmer on the hob until the berries are softened. Makes loads...

A firend of mine recommended adding a little grated ginger to the mix, while another adds cinnamon. A recipe on All Recipes.com adds pecan nuts, chopped apple, chopped pear and pecans. Seems over the top to me; pure, simple flavours are all that is required in my book.

 

Filed Under: Ingredients, Methods
Tags: boiling, fruit

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Reader comments (Page 1 of 1)

rachel

11-20-2005 @2:25PM rachel said... Yum! A neat variation on our usual recipe.
Reply

1 Comments / 1 Pages

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