Being a foodie type, I tend to get excited over the silliest of things. Indeed, many is the time that I've disturbed Mr. Cay in the bath to inform him that I've just made the perfect loaf of bread, or have boiled up a pot of soup which could very easily solve the crisis in the Middle East. So it's not altogether unsurprising that at the moment I'm more than a little titillated about the fact that Cranberries are finally in season.Ahhh, the humble cranberry. Yes, to the untrained eye it may look like an unsuspecting red dot of lip-puckering tartness, but - given the right amount of attention - it can be turned into so much more. Think about it - what seasonal dinner table would be complete without a large dish of quivering cranberry jelly slap bang in the middle of it?
Cranberries are at their peak throughout late November, meaning that fresh ones can now be found in all good greengrocers (although I tend to have mine delivered by the lovely people at Abel & Cole). So, with Thanksgiving coming up this coming Thursday for all of us American types - and with Christmas a mere five weeks (!) away, it seems only right to share with you this delicious recipe for a sluttishly simple cranberry sauce. Not only does it taste a million times better than any of that jammy gloop you get out of a jar, but it also only takes a mere 30 minutes to make - meaning you can whip it up at the last minute whilst pretending to all and sundry that you're a fastidiously organised Domestic Goddess. However, if you are a fastidiously organised Domestic Goddess, you can just cook it up in advance and pop it into a sterilised jar where it will keep for around two months.
MISS CAY'S CLASSY CRANBERRY SAUCE (Makes around 1 jar, or 8 large servings)You will need:
- 250g fresh cranberries
- Juice and finely grated zest of 2 clementines
- 100g light brown muscovado sugar
- 3-4 tbsp port
- Place the cranberries and the juice and zest of the clementines into a small pan with 150ml cold water to cover. Bring to the boil and then simmer gently for 10 minutes until the cranberries have softened and started to burst.
- Add the sugar and port, and stir until the sugar has dissolved. Simmer for a further 5-7 minutes until the sauce has thickened. Transfer the sauce to a small bowl to serve warm, or into sterilised jars. Serve with roast turkey, or (if you're feeling fancy) a nice pheasant.
Domestic Sluttery is a new way of life. Written by women who cook, decorate and design (usually with a glass of wine close to hand) without giving up our lives.
3 comments:
I have a cake recipe that calls for frozen cranberries. Does anyone know where I can get these? Perhaps one of the supermarket chains will have them in nearer Xmas.
How strange, most recipes don't suggest using frozen. But, most of the time you can substitute fresh for frozen in a cake and not notice much of a difference. If you can't find frozen, just use fresh instead!
Ruth - do you have a Lidl near you? I have it on good authority that you can get frozen cranberries from there! Seems strange that a recipe would specifically ask for frozen cranberries though. I'm sure fresh will work just as well (if not better!) x
Post a Comment