I hope everyone has had a peaceful Christmastime. We’ve had a lovely time with the family, and I’ve been so thankful – for loved ones, for all that I have, for how blessed I am compared to those who are suffering, in pain, trying to cope with the weather and its consequences. It’s so important to count our blessings.
For Christmas Dinner we indulged in…
Not jars, nor lids, but…
Cranberry Sauce – with Port. I used this recipe from Nigella Lawson. It can be found on her website, but I also have ‘Nigella Christmas’ and have used the recipe from the book for the last couple of years. It’s great. Simple to make. Creates wonderful smells in the kitchen. Beautiful festive colours. Works out perfectly every time. I always make double quantity so there’s plenty for everyone. One adjustment I make: I use Port rather than Cherry Brandy. And it’s always necessary to taste the Port first… 😉
Plain ‘ole cranberries in plastic bags:
So easy and satisfying. The additional step I take is to bottle the Sauce in heat-sterilised jars. Wash jars and lids in hot, soapy water and rinse with hot water. Stand the jars on a baking tray(jars upside down) and place in oven(approx 110*C) for 10 minutes. Remove and pour the Sauce straight into the jars – everything is extremely hot, be very careful. Place a waxed-paper disc on the Sauce and screw on the lid. Stand to cool. Label the jars – except I ran out of labels! Everyone knew what was in the jars… Because the jar is sterilised it will keep well if stored in a cool place – once opened keep in the fridge.
Cranberries are naturally very tart, hence the need for the sugar. The Sauce remains tart, even with the sugar. It is fruity, a slight taste of Port to it, with lovely fat cranberries. So good.
Did you know…that fresh cranberries bounce? They really do!