Cranberry sauce
| Published: 27th November 2007 09:46 |
The addition of cherry brandy gives and extra sweetness and depth of flavour. Perfect with your Christmas bird or Cold cuts.
Serves: 12
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Ingredients
50ml Cherry brandy
200g Caster sugar
350g Cranberries
75ml Water
Method
1. In a medium saucepan, heat the water and sugar together until the sugar dissolves.
2. Reduce the heat to simmer, stir in the cranberries and cherry brandy.
3. Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
4. Remove from the heat and cool slightly, before spooning into sterilised jars.
Your cranberry sauce will keep for up to a year unopened in a cool dry place. Once opened keep refrigerated and used with in a month.
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