A jar of home-made cranberry sauce mixed with tinned redcurrants - or fresh, if you are lucky enough to find them - is a scrumptious sauce to use on the big day but it also makes for a good present to use with the inevitable Christmas leftovers. It's tasty with turkey, chicken, duck and ham.
Ingredients
| 250 g | Dried cranberries (Main) |
| 1 cup | Port |
| 1 | Cinnamon stick |
| 1 | Orange |
| 1 | Lemon |
| 100 g | Brown sugar |
| 100 g | Redcurrants, if tinned they will need to be drained, or use fresh (Main) |
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Directions
- Put the cranberries into a small pan with the port and cinnamon stick.
- Finely grate the orange and lemon zest then add to the saucepan with the juice.
- Add the sugar and the redcurrants then bring to a boil. Reduce the heat and simmer for 30 minutes.
- Remove the cinnamon stick before serving or pouring into warm, sterilised jars.
