Cranberry Sauce

• This is not a hot pouring sauce.
• More like a jam in constancy.
• It is a fresh tasting sauce –
• But not over sweet like many of the bought sauces in jars
• Great with hot roast meats such as pork, chicken, duck or turkey.
• Great with cold smoked meats and sausages.
• Does not keep very long – maybe a week – keep in the fridge – best to make it a day or two before being needed. 

INGREDIENTS

• `250g fresh cranberries
• 50 – 75g granulated sugar (to taste)
• Zest and juice of 1 orange
• ¼ teaspoon of ground cinnamon
• ¼ teaspoon of ground ginger
• ¼ teaspoon of freshly ground nutmeg
• Large pinch of ground cloves

METHOD

• In a saucepan heat the cranberries, zest and juice of the orange and the sugar.
• Stir gently with a wooden spoon as the fruit starts to pop.
• Add the spices and continue cooking till all the fruit has popped.
• Carry on stirring till you get a thick sauce and all the liquid has been absorbed.
• Adjust sweetness if too tart.
• This will keep for a few days in the fridge.

• Bavarian china dish