Classic French

Cranberry sauce

Name: Cranberry sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 500
Cuisine: French
Ingredients: 350g Cranberries, fresh; 1 Star Anise; 100g Sugar, caster; 100ml Ruby port; 1 Orange, zest and juice

A Christmas classic

Prep 5 minsCook 15 minsServes 500

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

Ingredients:

350gCranberries, fresh
1Star Anise
100gSugar, caster
100mlRuby port
1Orange, zest and juice

Method

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."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!