There is no better accompaniment to your turkey dinner or roast venison than a homemade cranberry sauce. Not only does it brighten up your meal, it’s delicious and embarrassingly easy to make!
Not only are cranberries delicious, they are also packed with enormous health benefits. Unlike the empty calories you might get from other sweetened foods, the calories consumed from cranberries are more nutrient-dense and are packed vitamins and antioxidants.
Makes about 2 cups
zest of 1/2 medium orange
3 cups cranberries fresh or frozen (360 g)
1 cup granulated sugar (200 g)
1/2 cup water (125 ml)
1 tablespoon good-quality red wine vinegar
1 cinnamon stick
2 tablespoons port (alternatively use dry red wine)
1. Using a vegetable peeler, remove zest from orange. Cut zest into thin strips and put in saucepan. Add cold water until about 1.5 inches deep. Bring to a boil, reduce heat and simmer about 25 minutes or until zest is almost tender. Drain zest and set aside.
2. In large saucepan, combine cranberries, sugar, 1/2 cup water, vinegar, cinnamon stick and zest. Place over med-high heat and bring to a boil, stirring constantly until sugar is dissolved. Reduce heat and simmer for 5 – 10 minutes more or until berries pop, stirring frequently. Stir in port and cook for 2 minutes. Discard cinnamon stick.