Traditional Cranberry Sauce

I had this with some amazing veal cutlets and roasted beetroot last night. Wow they were good!

In my mind it's way better than a bought sauce as you can make it as sweet or tart as you'd like.  It takes less than 10mins and is dead simple.  Delicious stuff.  It will last in the fridge for at least a few days.

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250g fresh cranberries
100g light brown sugar
100ml orange juice & zest
4 tbs Port (optional)

(This makes 1 full jam jar)

1. Put the sugar in a pan on a medium heat and leave until it is just starting to caramelise at the edges.
2. Add the orange juice & zest, cranberries and port (if using).  Once it's bubbling turn down the heat, give it a good stir to dissolve all the sugar,  and simmer.  The berries will pop and reduce.  They release pectin which makes it naturally jammy.
3. Simmer for 5mins or so until the berries are still holding together, but nicely soft.
4. Let it cool & eat it!  Awesome.

This sauce is great with or without port.

Some people add a chopped apple and 1/2 a cinammon stick while simmering.  Some add chopped pecans or walnuts.   For once, I think it's fresh and delicious without all the extras.

A great christmas left-over idea I came across, is to sweat a couple of finely sliced shallots in a large knob of butter until soft, add some left-over cider, or some left-over flat champagne (yeah right!).  Boil off the alcohol for 2mins, then add enough cranberry sauce to make a nice consistency.  This would spruce up any left-over meats.  Great with game, hams, turkey, you name it.