Home-made Cranberry Sauce
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 :
- 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.
- Add the sugar, orange juice, rind and Cointreau. Stir until sugar has dissolved.
- Bring to the boil, lower the heat and leave to bubble for 5 to 8 minutes until thickened.
- Remove the cinnamon stick
- Pop into Jars
- Leave to chill until required.
Sauce keeps for 4 to 6 days in a fridge.