Cranberry sauce

500g

5 mins

15 mins

This delicious and simple cranberry compote will not only marry perfectly with roast turkey but will also look beautiful on the Christmas table. Legend has it that cranberries were served with turkey at the very first Thanksgiving in Massachusetts, but I’m glad that my British friends have adopted it over here. It's so wonderfully moist and the tart flavour goes beautifully with a sweet herby stuffing. The cranberry sauce can be cooked one week in advance and stored in an airtight container in the fridge, or frozen for up to a month.

Ingredients Required

Ingredients:

350g: Cranberries, fresh

1: Star Anise

100g: Sugar, caster

100ml: Ruby port

1: Orange, zest and juice

Cooking Method

Step 1

In a medium saucepan, on a high heat, bring all the ingredients to the boil. Reduce to a simmer for 7 minutes. Allow to cool to room temperature, store in a lidded container and serve as it is or, to keep it for longer, store in the fridge in an airtight container.

Chef's Tips

"Cook it on a low heat in order to retain a little texture to the cranberries; cook it too quickly for too long, and the compote will become a purée lacking texture and freshness." "For a variation, you could add some ginger or other spices such as cinnamon or cloves."

Ingredients Required

Ingredients:

Cooking Method

Step 1

Chef's Tips

Voila!

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