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Friday, 12 December 2014

Cranberry and Orange Relish

Winter is well and truly here. Outside it is one of those grey cloud-laden days which barely seems to get light. It feels like a day to hunker down and catch up with all of those jobs on my to-do list. One of those jobs is to make some cranberry sauce to go with the Christmas turkey. I first tried this Delia Smith recipe several years ago and honestly have to say that I don't think I've ever bought a jar of cranberry sauce since then. The homemade variety tastes so different and is incredibly easy to make. Another bonus is that it smells divine when cooking (actually cooking is not really an accurate description as barely any cooking is needed). Standing in my kitchen I am surrounded by the scent of cinnamon, cloves, ginger, orange and cranberries. Michael Buble's Christmas CD is playing and all I need for a complete dose of seasonal cheer is the scent of pine needles from the Christmas tree which we plan to get this weekend.

So here it is, the easiest Cranberry sauce recipe ever.


Cranberry and Orange Relish
(serves 8)

1lb (450g) fresh cranberries
Rind and juice of 1 large orange
1 and a half (4cm) piece cinnamon stick
4 cloves
1 heaped tsp freshly grated root ginger
(or half tsp ground ginger)
3oz (75g) caster sugar
2-3 tbsp port (optional)

Chop the cranberries in a food processor, or press them through the fine blade of a mincer, then place in a saucepan. Pare off the rind of the orange with a potato peeler and cut it into very fine shreds. (I actually grate the rind and although it probably makes it taste more orangey we all like it this way). Add this to the saucepan, with the orange juice, ginger, sugar, cloves and cinnamon stick. Bring to a simmer, stir well, place a lid on the pan and allow to simmer for approximately 5 minutes. (Mine took slightly longer this time). Remove from the heat and stir in the port if liked. We actually prefer it without. When cooled, remove cloves and cinnamon stick,  put in a serving dish, cover with clingfilm and keep in a cool place until ready to serve. I actually freeze mine and it is absolutely fine. I take it out of the freezer on Christmas morning or Christmas Eve to de-frost, depending upon the time we are sitting down to eat the turkey.









Thank-you for reading. Have a good week and if you make the cranberry relish, enjoy!



2 comments:

  1. Thank you, Alex. I'm now going to make this. It looks delicious! Happy Christmas!

    ReplyDelete
  2. Hope you like it! Happy Christmas to you and all of yours too.

    ReplyDelete