I feel I may seem a little cranberry-obsessed, this being my third post involving cranberries in the last fortnight. But, ’tis the season and all that, so I’ll crack on anyway with the seventh installment of the Perky Christmas Series!
Christmas lunch would not be complete without the addition of cranberry sauce. Well, if you’re having turkey at any rate. And being a complete traditionalist I cannot understand why anyone would have anything else on Christmas day.
Complaints about dry and tasteless turkey should be banned – it’s all in the cooking and making sure you don’t choose the most enormous bird you can find. No wonder people hate turkey if they’re made to eat it every day for the next week in various left-over guises. Having enough left over for a couple of delicious turkey, stuffing and cranberry sauce sandwich is perfect.
Anyway, I digress. I first made cranberry sauce about 3 years ago and after discovering just how easy it is to make and how delicious the result, I’ve not returned to shop-bought stuff since. It also freezes well so you can make up a batch that will see you through the year. Perfect for inclusion in bacon and brie sandwiches yum yum.
The recipe I use is a Heston Blumenthal one. Panic not though! This recipe most definitely doesn’t involve any dry ice, snail shells or other strange techniques. In fact it only has 4 ingredients (cranberries, sugar, orange and vodka) and takes 10 minutes to make. It’s best to make it a couple of days in advance to allow the flavours to develop, meaning no additional Christmas Day stress. It’s definitely worth the tiny bit of effort and will really make your turkey sing this Christmas!
Heston Blumenthal’s Cranberry Sauce
300g fresh or frozen cranberries
75g fruit sugar (I usually just use caster sugar though)
2 oranges, finely grated zest of 1 and juice of 2
1 tablespoon vodka
1. Put the cranberries into a small saucepan and add the fruit sugar, orange zest and juice. Add the vodka and stir to combine.
2. Place the pan over a medium heat and bring to a simmer. Cook gently for 10 minutes then set aside to cool.
The sauce can be made a couple of days in advance and kept in the fridge in an airtight container. It can also be frozen so make sure you make up a big batch!