Orange cranberry sauce
By Hedy Khoo
The New Paper
Tuesday, Dec 17, 2013
Christmas birds need cranberry sauce.
Ready-made cranberry sauce is easily available, but making your own gives you some bragging rights and makes for a conversation topic.
This sauce is a lovely condiment if you are serving roasted turkey, chicken or ham.
I recommend tasting it before you proceed to season with salt.
Do not worry if the sauce looks too yellow with the orange juice at the start of the cooking process.
The colour will deepen and take on a reddish hue as the cranberries cook.
Leave the sauce to simmer a good 30 minutes or even 45 minutes, and you should get a lovely colour and consistency.
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- 100g dried cranberries
- 150ml orange juice
- Juice of half a lemon
- 50ml water
- 5 cloves
- 1 dried bay leaf
- Dash of ground ginger (substitute with a small piece of fresh ginger root, grated)
- Dash of ground nutmeg
- Dash of ground cinnamon
- 1 flat tsp brown sugar (optional)
- Pinch of salt (optional)
- 1. In a saucepan, add the orange juice and dried cranberries.
- 2. Bring to a boil, add the cloves and bay leaf.
- 3. Simmer over low heat until some of the cranberries start to burst.
- 4. Add the lemon juice, sugar, ground cinnamon and nutmeg.
- 5. Simmer for five minutes more before serving.