There is one dish that is served during the holidays that everyone loves and it really has that Christmas feel. I know for me it’s cranberry sauce. This sauce it such a prominent Christmas dish, you can’t help but feel Christmas in the air when you think about it!
Every year since I can remember this sweet sauce has been served at almost every holiday dinner I have attended. My family never goes a Christmas without this stuff because it’s so good! I used to watch my mum make it and I always thought it was so hard for her, but really it’s as easy as opening a can of cranberry sauce! In my opinion, nothing beats homemade cranberry sauce served over some delicious turkey. I also love that it’s freezer friendly so that you can enjoy it on any of your Christmas dinner leftovers, or even just whenever you feel a craving for it!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 340 gram bag fresh or frozen cranberries
1/2 cup granulated sugar
3 cups reduced-sodium chicken stock
3 sprigs fresh rosemary
1 medium orange
kosher salt and pepper
1. Add cranberries, stock and granulated sugar to a medium sized saucepan over medium-high heat. Stir until sugar dissolves. Add the rosemary, 1 teaspoon of orange zest and 1/4 cup orange juice from the orange. Season with salt and pepper.
2. Cover the cranberry mixture and bring to a boil. When cranberries begin to burst open, uncover the sauce and continue to simmer over medium heat.
3. Cook until the cranberries have burst and the sauce has thickened, about 20 minutes. Taste and adjust seasoning. Remove from the heat and cool cranberry sauce with rosemary sprigs.
4. Once cool, discard rosemary and refrigerate cranberry sauce in an airtight container for up to 3 days or freeze for up to 2 months until ready to use.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt