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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.

Ingredients:

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

Method:

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.

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