So here it is, the easiest Cranberry sauce recipe ever.
Cranberry and Orange Relish
1lb (450g) fresh cranberries
Rind and juice of 1 large orange
1 and a half (4cm) piece cinnamon stick
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!