麻豆约拍

Serves 10 - 12

Ingredients:

450g/1 lb. fresh or frozen cranberries

300ml/½pt good quality orange juice

300ml/½pt water

175/6oz sugar

1 granny smith apple, cored & peeled, diced in size similar to the cranberries

Note : Frozen cranberries are excellent to use, always ripe & plump.

You can cook from frozen, although it takes a little longer . . .

Unless fresh cranberries are really ripe, they can be hard to sweeten and difficult to cook !

Method:

Put the (fresh) cranberries in to a colander, rinse gently, picking out any that are soft or not good, and allow to drain. Place all the ingredients in a heavy base saucepan, bring slowly to the boil, stirring now and then to ensure sugar is completely dissolved. Continue to simmer gently without a lid for 30-40 minutes, until the mixture thickens...

At this stage, it can be allowed to cool slightly and put through your food processor for a few seconds if you prefer a fine sauce, otherwise leave chunky! Cool completely, put in to a suitable container and freeze. Remember to start defrosting on Christmas Eve. The sauce may be served hot or cold, but as cranberries are quite ‘tart’, you may like to sweeten a little before using with turkey or chicken.

Also excellent with roast pork, duck or goose !