This is my version. It’s so good I can’t explain. Don’t ever bother to buy cranberry sauce again, it’s so easy to make and utterly, unctuously fabulous. It’s dark and complex from the brown sugar, clementines and port and, I think, just sweet enough.
The recipe is simple enough for children to easily make, providing you oversee the hot bits. Put it into miniature Kilner jars, tie it up with a ribbon and take it along as a Thanksgiving or Christmas dinner gift; serve straight from the jar.
Eat with turkey, pork, on its own!
Blend up any leftover sauce and use a teaspoon or two to sweeten and add complexity to gravy.
A spoonful alongside a couple of digestives biscuits and a slice of cheese is a perfect evening snack.
- 300g fresh cranberries
- 100g dark muscovado sugar
- 100g golden caster sugar
- 60ml port
- 60ml water
- 3 clementines or satsumas, zested and juiced
- Put your cranberries, sugar, port and water, clementine zest and juice in a pan over a low heat. Use a reasonably sized pan.
- Gently heat until the berries start to pop (you’ll hear and see them). Don’t be tempted to cook on too high a heat as the popping berries can explode with scalding juice, hence the use of a decent sized pan. The mixture will look quite liquid, but this is fine, it will thicken as it cools.
- Bash them roughly about with a wooden spoon until you achieve a consistency you like. If you’re feeling feeble, use a potato masher. Remember, texture is good here – you don’t want a jam.
- Taste when it’s cool; because of the sugar content its likely to be tongue-searingly hot. If you find it over sweet, add a squeeze of lime.
Time 10 minutes