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How To Make Cranberry Sauce

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Cranberry sauce is synonymous with turkey and therefore with the festive season. Avoid the artificial, mass-produced cranberry jellies by making your own tangy accompaniment to Christmas dinner.
What you'll need: 
450g cranberries
450g demerara sugar
100ml cranberry juice
100ml white vinegar
Zest and juice of 1 orange
4 cloves
1 cinnamon stick
1 tsp ground allspice
Star anise
Dash of port
1: 
To a heavy, thick-bottomed pan add 450g of cranberries, 100ml of white vinegar, 100ml of cranberry juice, juice and zest of 1 orange, 1 stick of cinnamon, 4 dried cloves, 1 anise star and 1 tsp of ground allspice.
2: 
Bring the mixture to a rolling boil before turning down to a low simmer. Cover the pan and allow the fruit to simmer until soft and mushy. Keep an eye on the pan to ensure it doesn't boil dry.
3: 
Remove the pan from the heat. Add 450g of soft demerara sugar and a dash of port to the pan and stir continuously until the sugar has dissolved.
4: 
Return the pan to the hob and bring to a boil. Cook on high heat for 5-6 minutes to concentrate the flavours and reduce the remaining liquid.
5: 
Remove from the heat and pour through a fine sieve to remove the spices and zest. Allow the mixture to cool.
6: 
Once cooled pour into airtight jars and store in the fridge for up to 3 weeks.
Conclusion: 
Your own cranberry sauce makes for a far better accompaniment when you've spent hours preparing your turkey. Do it justice with the complex flavour of home-made cranberry sauce.
Tips: 
Cranberries can be extremely sour. If you prefer a sweeter sauce reduce the amount of vinegar and/or add more sugar.

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