Added by JamJarTrifle | Sat 29 Oct 2011 @ 17:39
Christmas is nearly upon us, and anything you make in advance is a good thing. This is a great Cranberry Sauce recipe, it goes well with any meat, but in our family, we like it with poultry. If you want a shining clear colour in you sauce, use caster sugar, however, if you want a deeper flavour, go for a darker sugar.
You can make this several days in advance. When the cranberries burst, they release pectin, making the sauce a little bit like a jelly.
-100g caster or brown sugar
-1 stick of cinnamon
-a few star anise
-a few clothes
-the zest and the juice of an orange
-a splash of kirsch
1)Mix all of the ingredients
2)Leave it to simmer on a low heat until the cranberries begin to burst. Then turn the heat off.