I often think that what elevates Christmas lunch from the ordinary is the ‘fixings’ and none more so than cranberry sauce. Cutting through the richness of everything else on the plate it’s simple to make from scratch with a fresh, tart, fruity flavour.
300 gms fresh cranberries
60 gms sugar – I used light muscovado because it’s what I had, white sugar would also be fine.
45 mls water
zest of half a naval orange
30 mls ruby port – optional of course but very good.
Put the cranberries, sugar and water in a pan and gently bring to the boil.
Cook for five minutes until the cranberries are soft and the sauce thickened.
Remove from the heat and add the orange zest and port. Stir together.
Leave to cool and place in a sealed jar.
Store in the fridge until needed.
It is also delicious with lamb and roasted pork.