Apparently, there’s some kind of event coming up that involves scoffing loads of roasted stuff. This is a simple but quite fancy sauce that should go nicely with that sort of thing. It’s quick enough to knock up when needed, as long as you’ve got an hour or two for it to cool before serving.
Makes about a large jam jar’s worth.
- 250g fresh cranberries, washed
- 100ml fresh orange juice (2-3 oranges)
- Grated zest of half an orange
- Grated zest of half a lemon
- 3 tbs port
- 150g sugar
- Small piece of cinnamon bark
Put all of the ingredients in a small pot over a medium heat and bring to the boil, stirring from time to time. Don’t be scared by the popping cranberries!
Reduce the heat as low as possible, cover, then simmer for 15 mins. If the mixture bubbles up and out of the pan, just leave a small gap at the edge of the lid.
Remove the cinnamon stick with a clean spoon and either pour straight away into a freshly-sterilised jar, or allow to cool and put into a covered container then keep it in the fridge until needed (where it will theoretically last for several days).
Serve with all manner of savoury roasts and pies, or anything else that sounds like it would go well with it.