Thursday, 17 November 2011

Cranberry Sauce

A couple of years ago Ruth did a post about a cranberry sauce she made using Nigella Lawson's recipe.  I tried it that year and have made it each year since. So, when I saw Sainsbury's had fresh cranberries in this week, I bought a couple of bags and decided to make some this week. One portion is not enough so this year I made one and a half times the recipe but should maybe have done double quantities instead.  However, I'll be looking forward to having this with Christmas lunch again this year. Thanks for sharing, Ruth :)

Redder than Red Cranberry Sauce
From Nigella Lawson's "Nigella's Christmas Kitchen 2007"

12oz/340g Fresh Cranberries
7oz/200g Caster Sugar
3 Tbsp/45ml Cherry Brandy
4 fl.oz/75ml Water
Lemon juice, optional

Place all the ingredients in a pan and cook until the liquids have reduced to a thick Cranberry Sauce.

The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready.

Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).

Hope you enjoy it as much as we do.

And finally, my photo for the recipe book :)