Homemade: Cranberry, Orange and Port Sauce
Indulge your senses in a deliciously boozy and sumptuously sweet Cranberry, Orange and Port Sauce. Chef Director, Ross Pike, shows us how to make the ultimate Christmas condiment from the comfort of home. It makes the perfect accompaniment to your cheese board and better yet, your left over Boxing Day sandwiches.
225g fresh cranberries
1 finely diced onion
1 minced clove garlic
50g peeled and minced fresh root ginger
250g caster sugar
100ml red wine vinegar
the finely grated zest and juice of 1 orange
1 cinnamon stick
sea salt and freshly cracked black pepper
Put all the ingredients into a saucepan (choose a pan with a wide base, if you can). Bring the mixture to a gentle simmer over a medium heat, stirring to dissolve the sugar, then reduce the heat to low and simmer for about 20 minutes, until the sauce is reduced to a thick consistency (the cranberry sauce will continue to thicken as it cools). Make sure you stir occasionally.
Remove from the heat and leave to cool for 10 minutes, then pour the sauce into a hot, sterilised jar. Cover with a wax disc (wax-side down) and seal.
Once cold, label and store in the fridge or a cool, dry cupboard if leaving for longer. Store for at least a couple of days or so before using to allow the flavours to mingle and mature, but leave it for a couple of weeks before opening, if you can. Alternatively, it can be made up to 3 days before serving on Christmas day, just store in the fridge until needed.