Mulled Cranberry Cherry Sauce & Notes - British

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MULLED CRANBERRY CHERRY SAUCE

 

12 oz (300g) fresh cranberries

6 oz (175g) golden caster sugar (light yellow /brown sugar)

2 fl oz (50ml) port

1/4 pint (150ml) red wine

1 cinnamon stick

1thick slice fresh ginger root

juice of 6 clementines or tangerines

zest and juice of 1 large orange

2 oz (50g) dried cherries or raisins

 

Put cranberries, sugar, port, red wine, cinnamon stick, ginger and citrus

juices in a pan and bring to the boil. Simmer uncovered, stirring occasionally,

for 30 minutes.

 

With a slotted spoon, remove half the cranberries to a bowl and reserve.

Remove the cinnamon stick and ginger and discard. Blend the remaining sauce in a

blender or food processor until smooth and stir into the reserved cranberries

with the orange zest and dried cherries. spoon sauce into a serving bowl and

serve.

 

NOTE:

 

You can make this sauce up to one month ahead and freeze in an airtight

container. To use, thaw overnight at cool room temperature, reheat in a pan over

a gentle heat, then spoon into a serving dish and serve.

 

Every year I try to make a different cranberry sauce for the holidays. This

one is a real winner!!! It is a bit different from the usual and very tasty with

any bird. It also made a wonderful glaze on the chicken I made the other night.

I basted the chicken with it starting about 20 - 25 minutes before it was done

every 5 minutes. This one is a winner!

 

I am going to try adding a bit of chopped fine red jalapenos the next time I

make it and will let you know how that turns out.