Festive Cranberry Sauce
A delicious sauce full of cranberries and apples with a touch of sweetness from the maple syrup. A perfect accompaniment to any festive roast or celebration meal. Leaning towards being slightly tart which I feel really helps to cut through the richness of the meat you’re serving it with, but do add a touch more maple syrup, if you want to.
Jar to feed 8
15 mins
20 mins
Stove top cooking
Ingredients
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4 eating apples
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50g unsalted butter
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2 tbs maple syrup
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4 sprigs of fresh thyme
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1 bay leaf
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300g fresh cranberries- or frozen
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50ml quality sherry- sweet
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Black pepper- freshly ground
Instructions
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Prepare apples:
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01 Wash, peel and core the apples, then roughly chop and put aside.
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Make sauce:
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02 Melt the butter in a large pan on a medium heat until golden and bubbling. Stir in the maple syrup and when it’s just beginning to lightly caramelise, strip in the thyme leaves and add the apples, cranberries and sherry. Leave to cook and reduce with the lid on for 15-20 minutes, or until the apples have softened and the sauce is nice and thick.
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Other:
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03 During cooking keep an eye on the pot, stir occasionally and add a splash of water to loosen or removing the lid for the last few minutes to let it thicken up – you choose the consistency of sauce you like the best.
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Serve:
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04 Have a taste and add more maple syrup if sauce a wee tart to the tastebuds. Transfer it to a serving bowl, let it cool to room temperature, then cover and chill in the fridge, until needed.
Notes
Store in a plastic container or jar with a lid. Keeps chilled in the fridge and note, it'll keep like this for a good few weeks.
