As is my tradition, I bought the Christmas Edition of the Good Food Magazine last year, and found a number of recipes that I can't wait to try! One caught my eye, and I decided to have a go the other weekend.
I was so impressed with how nice it tasted even though it was really quick and easy. Below is the recipe I made, slightly adapted as I couldn't buy the exact amount the original recipe required. Working on the basis that most people only have a heaped dessert spoonful of cranberry sauce I think it would stretch to 10-12 people. I split the quantity in two, one for 4 adults on Christmas Day and one for 5 Adults on Boxing Day. I have put it in the freezer ready for Christmas - one home made thing completed ahead of time that will make a tasty difference on the day.
Caramelised Cranberry Relish
1 x Large Orange
1 x Small piece of fresh ginger (I used a Thumbnail size piece after guidance from my mum!)
120g Golden Caster Sugar
600g Fresh Cranberries (I would have used frozen if I could find them - they'd probably cost less!)
- Zest the orange and finely shred the ginger, putting to one side.
- Juice the orange and tip into a saucepan.
- Add the sugar and stir well.
- Boil gently until you achieve an amber-orange caramel.
- Add the orange zest and the ginger, leaving to cook for a minute or so.
- Add the whole, washed cranberries and cook on a high heat.
- After about 5 minutes the cranberries should be starting to split but still have their texture.
- Continue to cook for another 3 minutes or so until you have a soft but textured sauce.
- The sauce will thicken slightly as it cools. Once you have roughly the consistency you want, take it off the heat and allow it to cool.
- Once cool either put in the fridge until you need it (the original recipe suggests it will keep for a couple of weeks) or freeze it.
Tip: The original recipe suggests a splash of Port if you fancy it, this is added together with the cranberries.