Home » Jams & Pickles » Cranberry Sauce
All   Meat   Vegan   Vegetarian   Seafood   
Ref: 519
Heading: Jams & Pickles
Cuisine: American
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   250 g  fresh cranberries
   150 ml  water
   100 g  light brown Muscovado sugar
   1 orange juice & zest
   4 tbsp  port


  Step 1
Put the cranberries with the juice & zest of the orange into a saucepan with the water, bring to the boil stirring, then simmer for 12 minutes until the cranberries have softened and burst.
  Step 2
Add the sugar & port & stir until the sugar has dissolved, simmer for a further 8 minutes until the sauce has thickened.
  Step 3
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan in boiling water for a 2 to 3 mins before use.
  Step 4
As soon as the sauce is cooked take off the heat & let it settle for 1 min, place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.

Suggestion & Tips

Warning hot sauce will burn you so ware gloves!!! Once opened store jam in the fridge, if will last much longer & not go mouldy as quickly. Great with roast pork, Turkey & Chicken.
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