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Traditionally served at Christmas, cranberry sauce is more of a jam than a pouring sauce. It has a sharp, slightly sour taste that helps to cut through the fattiness of roast meat.
- 150ml orange juice
- 300g fresh cranberries
- 200g caster s
Preparation Time: 40 minutes
Cooking Time: N/A
Serves: 4 - 5
- Measure out all the ingredients and wash the cranberries.
- Put the orange juice and the sugar into a pan over a medium heat. Stir it until the sugar has dissolved and the mixture has come to the boil.
- Put the cranberries into the pan.
- Cook the cranberries for 5 minutes until they have strated to break down and become mushy.
- Take the pan off the heat and tip the cranberry sauce into a bowl to cool. When the sauce has reached room temperature, put it into the fridge until it is needed.
- Cranberry sauce is traditionally served with the roast turkey at Christmas but it goes equally well with other roast birds such as pheasant, guinea fowl or partridge... or chicken.