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28.12.11

The Perfect Cranberry Sauce

 Ok I know Christmas has now gone but I need to share this with you.

Last year whilst on the phone to my aunty to thank her for Charles' Christmas Present, I mentioned that we'd, once again, forgotten to get the cranberry sauce out of the cupboard.
"You BUY your cranberry sauce?!" Was her immediate reaction. "Its SO easy to make".
"Ok, I'll try and make my own next year" I replied as she told me the ingredients. At the time I had no plans to make my own, why do that when I can buy a jar from the supermarket?!
Except I decided to after all. It can't be that hard surely.
I Googled to try and find a recipe that I felt suited us and sounded a bit jazzier than your basic "cranberries and sugar" recipe.

In the end, I combined a mixture of what I'd found and came up with this:
375g cranberries (I used frozen)
5 tablespoons of Port
175g caster sugar
Zest of one orange
Juice and "bits" of one orange
1 apple, finely chopped with peel (I used Golden Delicious)
4 "glugs" of a fruity dry white wine (I used Echo Falls, California White Wine)

Simply chuck everything other than the white wine into a saucepan and boil until the Cranberries start to pop and burst open. Then turn the heat down and simmer for around 10-15 minutes. Stir occasionally so that the Cranberries don't burn against the side of the pain.
Once this is cooked you can serve just like this. After tasting it we liked it (it would've been perfect with a crumble mixture baked on top and then served as a dessert!) but I felt it needed something more.
I took 3/4 of the mixture and placed into the blender and whizzed for around 1-2 minutes. I then added 4 glugs of white wine (add as much as you like depending on how sweet and liquidy you want your mixture to be) then gave another quick blitz and added this mixture into a bowl, along with the mixture left in the saucepan.
You don't have to put the mixture in the blender, you can just stick to the sauce you've made in the saucepan and add the wine to this.
A quick mix together and the sauce was done!
We found the taste was less sharp after we added the wine and less of a fruity dessert taste.

I'll be making this again next year and am even considering making a bigger batch to put in jars and give to family.

Beautiful with Gammon or with Cheese as well as the traditional accompaniment to Turkey!