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!
|Fresh cranberries||350 grams||12 ounces|
|Caster sugar||200 grams||7 ounces|
|Water||100 millilitres||4 fluid ounces|
|Lemon juice||To taste||To taste|
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.