Today I made my cranberry sauce. I've made it for many years now and the year I'm making double quantities as it goes down so well, I'm going to freeze some for later in the year (or rather next year).
I use a Gary Rhodes recipe that I've had since 1994 and though I say it myself, mine is far superior to the shop bought versions!!
If you are tempted to make some, it is so easy, you literally bung all the ingredients into the saucepan together, bring to the boil and then simmer until most of the cranberries have burst. I often add a bit more sugar than the recipe says as it can be a bit sharp depending on your 'berries'.
INGREDIENTS
600 grams of fresh cranberries (usually 2 packs)
150 grams of caster sugar (or more depending on your palate)
Juice from 3 large oranges (freshly squeezed)
1 teaspoon of finely chopped shallot (yes it does work!)
1.5 glasses of port
