| Cranberry Sauce - see Cranberry Sauce Video |
| Easy to make ahead and a favourite to serve with the Christmas turkey or goose, cranberry sauce is also delicious with roast meats, cold meats, cheeses or nut loaves throughout the year. Superb made with either the orange or port flavour; our family favourite is the simple orange flavour. It is wonderful with Thermomix Crème Brulée (recipe in “Fast and Easy Cooking”) as a dessert and makes a lovely gift for a friend. Will keep well unopened in a cool place for several months. Once opened, keep in fridge and use within 3 weeks. Makes about 2 x 450g jars.
To see a video of Janie making the sauce click Cranberry Sauce Video |
| Ingredients |
| 350 g granulated sugar
thinly peeled skin of 1 large organic orange
450 g fresh or frozen cranberries
220 g water
juice from the orange plus more orange juice to make 150 g total
50 g port (=½TM Measuring Cup) – optional
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| Method |
| 1. Weigh sugar into TM bowl and add the strips of orange peel. Grind 30 seconds/Speed 10. Set aside.
2. Weigh cranberries and water into the Thermomix bowl. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. If using frozen berries, cook 4 minutes longer. .
3. Weigh in the reserved ground sugar and zest, add the orange juice and stir with the TM spatula to mix the sugar into the cranberries. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. .
4. Cook again 4 minutes/Varoma Temperature/Speed 1½/Reverse Blade Direction. If using port, add it after the cooking and stir in gently with the spatula. Pour into sterilised glass jars and put sterilised lids on jars. Tighten. Place jar upside down for 1 minute to sterilise the air in the jars with the hot preserve. Turn right side up, leave to cool completely before labelling with name and date..
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| Janie's Tip: |
| Tip: It is important to cook the berries without sugar at first (Step 2), as once the sugar is added the skins will not continue to soften.
Easy way to sterilise jars: Rinse clean jars and lids and place on a tray with the rinsed jam funnel. Warm in a low oven 120°C/250°F/gas 1/Aga Simmering Oven for at least 30 minutes or until needed. When needed, remove tray from oven (use oven gloves) and fill jars without touching the top edges or insides of them at all. When preserve has been poured into the jars, cover with the sterilised lids – again do not touch the insides of the lids.
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