Cranberry Sauce

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 20
cooked cranberry sauce

Ingredients

  • 250g Cranberries
  • 100g Sugar
  • 50g Redcurrant jelly
  • 200ml Full bodied red wine
  • 50ml ruby port
  • 1tsp Pectin (optional)
  • 1 x Cinnamon stick
  • Zest of 1 orange
  • 2 x Bay leaves
  • 10 whole peppercorn
  1. Place the aromats in a muslin bag for the bouquet garni and tie, this is to infuse the sauce then simply remove bag when finished.
  2. Boil together sugar,jelly wine and port and reuse by 1/3.
  3. Add aromats and pectin if using and fetid pectin to dissolve evenly.
  4. Add cranberry and simmer for 10 minutes.
  5. Remove bouquet garni and place sauce in a sterile jar, this can be stored for up to 1 month.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne