Cranberry Sauce

Name: Cranberry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
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

15 mins
20 mins
medium
20

Recipe by

Jeff Baker

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

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Introduction

So no need to leave till Xmas day for the last minute rush,the sauce goes great with turkey, goose and duck as well as country style pate and terrine.

Method

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.
Boil together sugar,jelly wine and port and reuse by 1/3.
Add aromats and pectin if using and fetid pectin to dissolve evenly.
Add cranberry and simmer for 10 minutes.
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