Roast turkey and cranberry sauce are a match made in heaven and vital for the Christmas table. We love our Cranberry sauce quite thick with lots of texture but if you prefer more of a sauce just reduce for a little less time. The sauce will thicken when it cools so remove from the heat when it is still runny.
450g (1lb) cranberries
225g (8oz) granulated sugar
50ml (2floz) Port
50ml (2floz) cider vinegar
pinch of ground all spice
pinch of ground cinnamon
finely grated zest and juice of 1 orange
1.Measure all the ingredients except the orange juice into a saucepan. Bring to the boil over a medium-high heat. Reduce to a simmer and cook until thickened for about 20 – 25 minutes, stirring from time to time. Remove from the heat and stir in the orange juice.
2.In an Aga cook uncovered in the simmering oven for approximately 1 hour.
3.Serve warm or cold. Cook and keep covered in the fridge for up to 4 weeks, or freeze for up to 3 months.