A Christmas dinner isn’t complete without cranberry sauce on the side. This Cranberry Sauce recipe is so easy to make and tastes amazing. You won’t want to buy it readymade ever again!
So my little man, Bam Bam played his part of a shepherd last week in his nursery play. He plonked himself right in the middle amongst all the other little shepherds and angels, sang the first songs and then looked rather bored for the rest of it. After spotting me in the audience he tried to quietly manoeuvre his way off the stage and towards me… I mouthed for him to stay where he was. He responded by folding his arms in a huff and keeping his mouth shut for the rest of the songs… Well at least he stayed still and I did get a few cute photos (when he wasn’t looking so bored or moody).
I have been creating a plan of action for my Christmas day meal. I like to make things as easy as possible on the day, so making things in advance definitely helps. Cranberry sauce is a great place to start!
Flavoured with fresh orange and cinnamon, no roast turkey would be complete without it!
You can store it in sterilised jars too, so try making a big batch and give some away as presents along with this Autumn Chutney.
Now, whilst I totally love Christmas dinner, I mean, really, who doesn’t?! What I really do love to do, is settle down on Christmas evening with a big chunky Turkey, stuffing and Brie sandwich, slathered with tons of cranberry sauce, I wait all year for that moment! Christmas needs to happen more often! I’m making myself feel too hungry right now
Cranberry Sauce = Christmas Day complete!
Recipes to accompany this Cranberry Sauce?
Try this Lemony Roast Chicken recipe now!
- 300g Fresh Cranberries
- 150g Golden Caster Sugar
- 1 Cinnamon Stick
- Grated Zest of 1 Orange
- Juice of 1 Orange
- Place the sugar and orange juice in a pan and heat gently until the sugar begins to dissolve.
- Add the cranberries, cinnamon and zest and allow to cook gently over a very low heat for 20-30 minutes, stirring occasionally to stop it sticking to the pan.
- Once the mixture has thickened remove from the heat and remove the cinnamon stick. Place the sauce into sterilised jars.
- Allow to cool before serving.