A while ago I was breezing past the section in the supermarket where they sell off items near their sell-by date and spotted some boxes of cranberries which were ridiculously cheap. Having never used fresh cranberries before I decided this small investment in money would be a good idea so I could experiment with them.
It was a daft idea really. If I had thought about it for a second I would have realised that we had so much on at work and at home that anything other than essential cooking was out of the question at the time.
Then the snow came.
Towards the end of last week the two boxes of cranberries were still lurking at the back of the fridge. I found them when I was looking for something we could eat that would go together, having not been able to get to any shops for several days. I looked at them and thought they would be no good by now but to my surprise they looked fine. Closer inspection revealed one or two that were a bit wrinkly but otherwise they seemed in good condition. So I decided to look on the internet for a recipe for cranberry sauce, preferably one that used ingredients I already had in the house as going to the shops to get anything different was not an option.
This is what I did:
Put two boxes (about 450 grams) of cranberries in a saucepan with 10 tblsp water and cook gently until the berries have burst.
Add the juice and rind of one large orange,
120 grams granulated sugar,
6 tbsp red wine,
Simmer until the sauce thickens
I then put it into ramekins of the size I would serve the sauce in to cool and put them in the freezer. It tasted good when cooling so I hope it freezes well so we can serve it with the bird at Christmas.
By the way, it’s –10°C this morning and the snow is still here, but at least no more is forecast for a while.