Cranberry sauce is so very easy to make and it so much nicer then the bought jars you will wonder why you never tried before.
I make mine in advance of Christmas day, although you can make a smaller amount very quickly on the day. This recipe makes about 6 x 500g jars. You can use fresh or frozen cranberries. Sometimes I find the frozen more convenient as they will keep in the freezer until you are ready to use them.
You will need:
- 2 Oranges – juice and zest
- 680g Caster Sugar
- 1600g Cranberries
- 4 Eating Apples peeled, cored and finely chopped
- Dissolve the sugar in a roomy pan with the orange juice over a low heat.
- Add the cranberries, zest and apples. Stir and gently bring to the boil.
- Once boiling and the fruit has started to soften mash with a potato masher and simmer for about 45mins or until the sauce has thickened and it looks like jam.
- Meanwhile prepare your jars and lids by washing in hot soapy water, ‘cooking’ the jars in the oven at a low heat (100 degrees) for about 15mins to sterilize and I like to sterilize the lids by pouring boiling water into and over the lids just before placing on the sauce filled jars.
- Once the sauce and jars are ready, carefully fill the hot jars with the hot sauce and secure a hot lid on straight away.
- Care must be taken at all times as everything is very hot!
- Leave the jars to cool completely before labelling and storing for the big day!
Cranberry sauce is not only great with turkey, but also with chicken and with brie!