Cranberry Sauce (Serves 10 – 12)
- 450g/1 lb. fresh or frozen cranberries
- 300ml/½pt good quality orange juice
- 300ml/½pt water
- 175/6oz sugar
- 1 granny smith apple, cored & peeled, diced in size similar to the cranberries
You can cook from frozen, although it takes a little longer
Unless fresh cranberries are really ripe, they can be hard to sweeten and difficult to cook
1. Put the (fresh) cranberries in to a colander, rinse gently, picking out any that are soft or not good, and allow to drain.
2. Place all the ingredients in a heavy base saucepan, bring slowly to the boil, stirring now and then to ensure sugar is completely dissolved.
3. Continue to simmer gently without a lid for 30-40 minutes, until the mixture thickens. At this stage, it can be allowed to cool slightly and put through your food processor for a few seconds if you prefer a fine sauce, otherwise leave chunky.
4. Cool completely, put in to a suitable container and freeze.
Remember to start defrosting on Christmas Eve. The sauce may be served hot or cold, but as cranberries are quite ‘tart’, you may like to sweeten a little before using with turkey or chicken. Also excellent with roast pork, duck or goose.
Bread Sauce (Serves 10 – 12)This classic sauce can be literally made any time and stored in your freezer until Christmas Eve. When you take it out to defrost, reheat gently, adding a little extra milk as necessary.
- 150g/5oz stale bread crumbs
- 600ml/1pt milk
- 6 black peppercorns
- 50g/2oz butter
- 1 small onion, studded with cloves
- 150ml (½ ctn) crème fraiche
- ½ tsp ground mace
- 1 bay leaf (optional)
- ½tsp salt
2. Allow to cool for 30 minutes, and then strain into a clean saucepan.
3. Add the breadcrumbs, stir over a low heat until the sauce thickens.
4. Stir in the butter, crème fraiche, mace and salt, continuing to stir until the butter melts, before allowing to cool and freeze