Boozy Cranberry & Orange Sauce
This boozy cranberry & orange sauce is full of fresh fruit & nutty sherry. It's quick, easy, slightly sweet & perfect for festive cooking!
Servings: 1 Large Jar
Equipment
- Large Saucepan
- Juicer
- Microplane/Grater
- Slotted Spoon
Ingredients
- 600 g Fresh Cranberries See Notes
- 250 g Caster Sugar
- 2 Oranges, Zest & Juice
- ¼ tsp Maldon Salt
- 20 g Unsalted Butter
- 50 ml Sherry
- ½ tsp Vanilla Paste
Instructions
- Place the cranberries into a large saucepan along with the sugar, orange (zest & juice) & salt then set over a low heat.
- Cook, stirring regularly, until the sugar has dissolved & the cranberries are soft but still hold their shape (some will have burst, this is totally fine!).This will take roughly 5 minutes.
- Next, remove the cranberries from the pan, using a slotted spoon then transfer them into a bowl. Set aside.Make sure to leave as much liquid in the pan as possible.
- Place the pan of juice over a medium-high heat, bring to the boil then reduce by half. This will take around 5 minutes. Don't worry if the sauce looks a little thick, it will thin out when we add the sherry.
- Once reduced, take the pan off the heat & stir in the butter. Leave to cool for 5 minutes then stir in the sherry & vanilla paste.
- Return the cranberries to the sauce, stir to combine then leave to cool to room temperature.
- Transfer the sauce into a large jar/container then serve immediately or store in the fridge.
Notes
1. Cooking On An Aga - Cook the cranberries on the simmering plate then reduce the juice on the boiling plate.
2. Cranberries - For best results, I'd recommend using fresh cranberries but frozen ones will work as well. If you're using fresh, make sure to give them a good wash first. If you're using frozen cranberries, defrost them fully before cooking.
3. Storage - Cranberry sauce should be kept in the fridge & be eaten within a week of being made. Alternatively, store it in the freezer for several months.
4. Alcohol - Feel free to swap out the sherry for a different alcohol. Port would be a good alternative! If you'd prefer to make this sauce alcohol free, swap the sherry for orange or cranberry juice.