Cranberry sauce is a quintessential part of British Christmas dinners. Perfect to cut through all the stuffing, turkey, roast potatoes and all the trimmings, not to mention its ruby jewell-like Christmassy colour.
I’ve got a fantastic recipe for these delicious stuffing ball party platter, which this cranberry sauce would make a perfect dip.
Cranberries are native to North America (one of only 3 native fruit, in fact). First created in 1912 in the states, cranberry sauce as we know it didn’t make it to British tables until fairly recently. A British-American journalist by the name of Alistair Cooke, famously said this about cranberry sauce –
“ It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is inedible without it. ”
As much as I think our turkey-roasting has come a long way in recent years, I think Alistair had a point. Cranberry sauce really does make Christmas dinner!
This is a recipe, as with all the best recipes in the world, came from a place of necessity with very limited ingredients. You will find it very difficult to find fresh cranberries at any time of year in our local supermarkets in the UK, or anywhere else not the US. Unsweetened cranberry juice is also very hard to get sometimes, too. But the addition of orange juice makes it all the more Christmassy!
Even though this recipe uses dried cranberries, the flavour and texture of this cranberry sauce is much nicer than any jar out there. They also make fantastic gifts!
- 150g of dried cranberries
- 180ml of water
- 32g of caster sugar
- 60ml of orange juice
- 60ml of red wine
- The zest of an orange
- 1 tbsp of cornflower and water, mixed into a slurry
- The juice of 1 lemon
- Put the cranberries, water, orange juice, red wine and zest into a high-sided pan and bring to a boil. Turn the hob down and simmer on a medium heat for 30 minutes, stirring occasionally until the cranberries soak up the lovely orange liquor and go plump.
- After half an hour, mix the cornflower and water into a slurry in a small dish, and take the pan off the heat. Mix the slurry into the hot cranberry mixture very quickly, and put it back on the heat to thicken.
- Once it’s thickened, put it to one side and add the lemon juice.
- You can serve it straight away or put hot it in sterilised jars for gifts or for later with the cheese.
Don’t forget to save this recipe for later on your Pinterest board: