I've been making my own cranberry sauce for years, but like trying other peoples recipes. This year I combined some of my favourites and am very pleased with the results.
You will need:
1kg of fresh cranberries (2lb 3oz)
A dozen satsumas (juice and zest).
400g (14oz) raw cane sugar
1 heaped teaspoonful of allspice
100ml of bullace vodka (to taste). You could use sloe vodka or brandy or even port. Avoid gin though
Recipe
Wash the cranberries and sling any spoiled or unripe ones.
Put the cranberries in a saucepan.
1) Washed Cranberries by British Red, on Flickr
Wash the satsumas and grate half the zest
2) Satsuma Zest by British Red, on Flickr
Squeeze the juice and add to the pan.
3) Satsuma Juice by British Red, on Flickr
Press the flesh through a metal sieve to catch any pith or pips.
4) Press Satsuma by British Red, on Flickr
Add the sugar and allspice and stir.
5) All Ingredients by British Red, on Flickr
Bring to a gentle simmer, stirring constantly to dissolve the sugar and make sure it doesn’t stick or burn.
6) Splitting by British Red, on Flickr
Simmer for 15 minutes until all the cranberries are popped.
Warm some jars in the oven for the last ten minutes at 120C.
Test to see if the sauce sets on a cold plate, if not, return to the heat and simmer some more.
8) Setting Test by British Red, on Flickr
Remove from the heat, leave for a couple of minutes and stir in the bullace vodka.
7) Bullace Vodka by British Red, on Flickr
Pot in warm sterilised jars using a jam funnel
9) Sterilised Jars by British Red, on Flickr
You should get about six half pound jars and a little over
10) Finished Jars by British Red, on Flickr
This makes a very nice source - the sweetness of the satsumas sets off the tartness of the cranberries. The alspice and fruity vodka add a little hint of holiday cheer.
Enjoy
Red
You will need:
1kg of fresh cranberries (2lb 3oz)
A dozen satsumas (juice and zest).
400g (14oz) raw cane sugar
1 heaped teaspoonful of allspice
100ml of bullace vodka (to taste). You could use sloe vodka or brandy or even port. Avoid gin though
Recipe
Wash the cranberries and sling any spoiled or unripe ones.
Put the cranberries in a saucepan.
1) Washed Cranberries by British Red, on Flickr
Wash the satsumas and grate half the zest
2) Satsuma Zest by British Red, on Flickr
Squeeze the juice and add to the pan.
3) Satsuma Juice by British Red, on Flickr
Press the flesh through a metal sieve to catch any pith or pips.
4) Press Satsuma by British Red, on Flickr
Add the sugar and allspice and stir.
5) All Ingredients by British Red, on Flickr
Bring to a gentle simmer, stirring constantly to dissolve the sugar and make sure it doesn’t stick or burn.
6) Splitting by British Red, on Flickr
Simmer for 15 minutes until all the cranberries are popped.
Warm some jars in the oven for the last ten minutes at 120C.
Test to see if the sauce sets on a cold plate, if not, return to the heat and simmer some more.
8) Setting Test by British Red, on Flickr
Remove from the heat, leave for a couple of minutes and stir in the bullace vodka.
7) Bullace Vodka by British Red, on Flickr
Pot in warm sterilised jars using a jam funnel
9) Sterilised Jars by British Red, on Flickr
You should get about six half pound jars and a little over
10) Finished Jars by British Red, on Flickr
This makes a very nice source - the sweetness of the satsumas sets off the tartness of the cranberries. The alspice and fruity vodka add a little hint of holiday cheer.
Enjoy
Red
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