Tag: Cranberry

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

Red on Red!

  • I recently went to a family gathering, although it was in fact a very sad occasion, it did include a lovely buffet meal.
  • There was a beetroot and carrot salad served, which had a lovely sweetness and seemed to me quite Polish in style.
  • I asked one of cousins if she knew who had made the salad and was told that this was one of the dishes supplied by a local “deli” in Consett.
  • So I have had a go at making this and made one with beetroot and another with red cabbage – both delicious.
  • Serve with cold meats and Polish style sausages or roast pork or grilled lamb chops.

Sweet Red Dressing

I made the same dressing for both of the salads – using redcurrant the first time and lingonberry the second.

Ingredients

  • Around 200g (7-8 tablespoons) of either Redcurrant jelly, Lingonberry jam or Cranberry sauce.
  • Juice of one lemon.

Method

  • Put the jelly/jam into a small saucepan.
  • Add the lemon juice.
  • Heat gently and stir with a wooden spoon.
  • Keep stirring until the ingredients have combined and you have a thick liquid.
  • Leave to cool before use.

Beetroot & Carrot Salad

Ingredients

  • Boiled beetroots  – I used 2 vacuum packets
  • 2 Carrots

Method

  • Chop the beetroot into small chunks or cubes.
  • Grate the carrots using the coarse grater.
  • Mix the beetroot and carrots together.
  • Pour the dressing over them and mix well.
  • *
  • I found that this was better if it was left for many hours as the beetroot really absorbs the dressing.
  • You can add the dressing to the beetroots first and leave overnight and then add the carrots the next day.

  • Instead of chopping the beetroot you can grate it using a coarse grater.

Red Cabbage & Carrot Salad

Ingredients

  • Half a red cabbage
  • 2 carrots

Method

  • Grate the red cabbage using a coarse grater.
  • Grate the carrots.
  • Mix the red cabbage and carrots together.
  • Pour the dressing over them and mix well.
  • *
  • This is also better when left for several hours before serving.

Note 

Both keep well for several days in a covered glass or plastic container in the fridge.