Home-made Cranberry Sauce

There are some recipes that just feel like Christmas in a jar, and this is definitely one of them. 🎄

Sweet, sharp and beautifully fragrant, this cranberry sauce gets an extra little lift from fresh orange, cinnamon and, if you're feeling fancy- a splash of Cointreau.

 The Cointreau is completely optional...but wow, it is good!😋

It's lovely alongside a Christmas dinner, spooned over nut roast, served with vegan sausages, or added to sandwiches and leftovers when you're making the most of the Christmas feast.

 And because it's so quick and easy to make, there's really no need to reach for a jar from the supermarket.

Ingredients 

• 275g/10oz Cranberries

• Cinnamon stick

• 5 tbsp Water

• 175g/6oz Golden Caster Sugar

• Rind & Juice of 1 Orange

• 3 tbsp Cointreau - optional but wow it is good 

The How-To bit :

1. Put the cranberries into a pan with 5 tablespoons of water with the cinnamon stick. Boil for 10 minutes until the skins start to burst.

2. Add the sugar, orange juice, rind and Cointreau. Stir until sugar has dissolved.

3. Bring to the boil, lower the heat and leave to bubble for 5 to 8 minutes until thickened. 

4. Remove the cinnamon stick

5. Pop into Jars 

6. Leave to chill until required.

Sauce keeps for 4 to 6 days in a fridge.

Merry Christmas from The Organic Garden xx