A different twist on Christmas Cranberry sauce – add an apple and citrus and a touch of cinnamon and it reaches a whole new dimension. If you have any left, mix with blackberries and make a pie for the next day!
Preparation Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 2 hours plus
o 450g/1lb cranberries, washed and drained
o 1 large red apple, peeled and core removed
o 240ml/8 fl.oz freshly squeezed orange, mandarin or clementine juice
o 2tbsp citrus zest
o 1tbsp arrowroot powder
o 145g/5oz caster or white sugar
o 2tsp cinnamon or pie spice
o 2tbsp maple syrup
Place the juice, arrowroot and sugar into a large saucepan on full heat until the mix is dissolved. Add apple and cranberries and bring to the boil, making sure you place the lid on the pan, so that when the berries begin to burst, they don’t go over you or the cooker!
Add the zest and spices and stir.
When some of the berries have burst, remove from the heat and allow to cool for a minute or two.
Put ¾ of the sauce into your blender and add the maple syrup. Blend on low mark until smooth. Put the remaining sauce into the blender and pulse in two or three sharp bursts. You want to leave some of the mix with a bit of texture.
Pour into a serving bowl or dish and place in the fridge for at least two hours to firm up.
Serve with turkey or cold meats, or even cheese and biscuits.