homemade cranberry sauce Ingredients:


300g of fresh cranberries 4 clementines (juice and zest) 120g white granulated sugar 25-50ml of Port (to taste)


Method:


Wash the cranberries and discard any iffy fruit. Put the cranberries in a saucepan. Wash the clementines and remove the zest (just a little off each fruit to give you about half a teaspoonful from them all). Squeeze the juice and add the zest, pulp and juice to the cranberries. Add the sugar and stir well. Bring to a gentle simmer, stirring to dissolve the sugar. Taste the sauce at this stage, if you find the sauce is to tart for your taste, add a little more sugar. Pop on the lid and simmer for 15-20 minutes until all the cranberries are soft and splitting. Some of them will cook more quickly than others. Stir the sauce gently every five minutes or so. When the sauce if ready, remove from the heat and stir in the port. Pot in warm sterilised jars with plastic lined screw top lids. Store in the fridge.


Enjoy!


t: 01737 842411 e: taste@surreygourmet.com w: surreygourmet.com


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