Mulled Cranberries
It’s so easy to make your own
cranberry sauce, and I make it each
year to give as gifts. This is my
most popular variety – inspired by
one of my favourite winter drinks,
mulled wine. It has such a lovely
balance of sweet, spicy, bitter and
sour – it’s simply amazing with salty
turkey with gravy or a wellseasoned ham.
Ing re die nts:
•
34 0g cr an berr ie s (sta nda rd 12
oz. p ac ke t size )
•
1 cu p b row n suga r
•
1 cu p w h ite su ga r
•
1 cu p r ed w ine
•
Th e ri nd of 1/2 a n ora ng e (as
li ttl e pith a s p ossible )
•
1 la rge c in na m on qui ll
•
5 cl ove s
Inst ruc ti ons
1. Th row all i ngre die nt s i nto a po t
a nd brin g to th e boil .
2. S im m e r, stir rin g o cc asi ona lly for
a bout 1 ho ur, o r unt il ni ce ly red uc ed
(but n ot bla ck e ne d a nd stu ck to th e
bot tom of t he pa n!)
3. P our in to pre tt y st eri lize d jar s,
a nd wa it u nti l it co ols before pla cin g
th e lid on .
Notes:
?
Provided the jars are full and sterilized properly, this sauce should keep on the shelf for at least a
couple of months, but if you want to be safe, probably best to keep it in the fridge and use it within a
couple of weeks.
?
The alcohol is burned off during cooking, but I make another version replacing the wine with half
water/ half orange juice that also works beautifully.
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