Cranberry sauce is one of those accompaniments I insist on having with Christmas dinner and more often than not forget to have it grace the table until St Stephen’s Day. I always make my own, it really is super simple to make, I’ve changed the recipe this year however. This one is adapted from a recipe that was in the 2013 Christmas edition of Food & Wine magazine.
This recipe makes 350ml of sauce which will keep for weeks in the fridge and is also suitable for freezing.
250g Cranberries, washed
1/2 teaspoon ground Ginger
Preheat the oven to 180C
Place the plum wedges on a roasting tray, drizzle over the honey and add the butter in little pieces. Roast for 12-15 minutes.
Meanwhile, place the cranberries, honey, ginger and water in a saucepan. Bring to the boil and simmer gently for up to 10 minutes, until the skins start to pop.
Stir the plums into the cranberry sauce and taste, if you find it to tart, add a little more honey. Set aside to cool before placing in a sterilised jar and storing in the fridge.
This will be added to the Christmas day gravy, assuming it makes it to the table, it will be eaten alongside the turkey & ham feast but perhaps the most enjoyable way it will be had will be with the cold cuts and various leftovers following Christmas day.