Orange and Cranberry Scones

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If you are making an afternoon tea over the holiday period, what could be better than an orange and cranberry scone?

I made these into a round and cut into triangles just before baking, I also used the juice from the grated orange to make an icing to drizzle over the top. Continue reading “Orange and Cranberry Scones”

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Cranberry Sauce

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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

Method:

  • Dissolve the sugar in a roomy pan with the orange juice over a low heat.

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  • Add the cranberries, zest and apples. Stir and gently bring to the boil.

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  • 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!