The main point of this blog is to encourage us to spend a reasonable amount of money wisely on our family and friends at Christmas. You can't ignore the fact that lots of people are extremely adept at making attractive things (not me) so here is a recipe from our Shetland Isles correspondent Tim:
Cranberry Sauce
This is based on the Gary Rhodes recipe in his book "New British Classics"
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| Some cranberries yesterday |
Ingredients:
1lb (450g) of Cranberries
Juice of 2 large Oranges
1 finely chopped small shallot (1/2 - 1 teaspoon)
4oz (100g) caster sugar.
1 glass (125ml) Port
Method:
Wash the cranberries and put everything in a large enough pan and bring
to the boil. Immediately turn the heat down and simmer gently for 15
minutes or until the cranberries are beginning to break. Turn the heat
of and transfer to a sterilised container/jar. You can make this a
couple of weeks in advance and just refrigerate in a sealed tub or up to
three months in properly sealed jars. If you prefer, heat gently just
prior to serving.
When I last made this I made 10lbs of it. I'm a bit of a browser of the
reduced shelves in the local supermarket, and when I saw that the 1lb
packs of cranberries were 2p each I went nuts and bought them all. The
oranges were cheap and they had a special on Ruby Port. I had shallots
in the house - you don't need much - so the only thing I paid full price
for was the caster sugar. For preference I use the "Streamline" reduced
sugar jam jars sterilised by means of heating them in the oven and
pouring the hot sauce in while still hot. That way when they cool, they
seal nicely - you'll need to think about using proper jam making
techniques if you're going to make a lot.
10 1lb jars cost me less than £8 in ingredients. I already had the jars,
the lids and the time.
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