Homemade Cranberry Sauce

by Andrew Barrow, Posted Nov 19th 2005 @ 12:33PM

cranberry sauce This 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