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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
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.
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.
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.
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.
Remove from the heat and pour through a fine sieve to remove the spices and zest. Allow the mixture to cool.
Once cooled pour into airtight jars and store in the fridge for up to 3 weeks.
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.
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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