Home » Blog » Carina in print – Daily record

Carina in print – Daily record

Carina in print - Daily record | Contini

Cranberry sauce by Carina Contini in the Daily Record Monday 17th December 2018

Never buy a jar of cranberry sauce again. You can make this up to a week before Christmas and keep it in the fridge. I transfer it into my fanciest crystal bowl on the
morning of the 25th so it’s at room temperature and perfect for that roast Turkey as part of the glorious trimmings.


1 x (350g) packet fresh cranberries
100g light brown sugar
1 unwaxed orange, juice and finely grated zest
1 unwaxed lemon, juice and zest cut into large strips (so they can be removed
before serving)
1 cinnamon stick
3 star anise
3 cloves
2 tbsp of brandy or marsala


1. Rinse the cranberries in cold water and then transfer to a saucepan and
simmer gently for about 5-10 mins until the cranberries have popped, sugar
has melted and the sauce is looking like a light jam.
2. Allow to cool, remove the cinnamon, cloves and lemon. I leave the star anise
as I think it makes it look Christmassy.
3. Store in the fridge until required. Serve with Christmas turkey or nut roast.

Posted in ,

Who cares?

June 7, 2024

Get on your bike.

May 22, 2024

Mamma Mia

May 10, 2024