Carina in print – Daily record
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
1 cinnamon stick
3 star anise
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.