Cranberry sauce
I never used to like cranberry sauce - until one Christmas I saw a recipe on TV and thought it was easy enough to try for visiting relatives that liked this sort of thing. However, I tried a little bit with my turkey and loved this home-made version. So, if like me you have only tried the awful bottled stuff, and didn't like it, try this instead. Its great!
| Ingredient | Metric | Imperial |
|---|---|---|
| Fresh cranberries | 350 grams | 12 ounces |
| Caster sugar | 200 grams | 7 ounces |
| Water | 100 millilitres | 4 fluid ounces |
| Lemon juice | To taste | To taste |
Directions
Place all the ingredients in a pan and cook until the berries have burst, which should be after about 10 minutes.
The cranberries pectins, means that the sauce solidifies to a jam-like consistency after it cools. Once the majority of the berries have burst, take the pan off the heat, even though it still has a watery consistency.
Taste to test whether the sauce needs more sugar. If it is too sweet, add some lemon juice.