Our guests Cherry and Martin, who are currently living and working in Latvia, have spent the past week at Lilac Bank Cottage. They left us with a lovely gift of cranberries fresh from their garden and so, a little earlier than usual, the cranberry sauce for Christmas Day is now residing in the freezer! I vary the recipe each year according to which Christmas / preserves book I hunt through first. Here is this years recipe, I doubled the recipe to use my 1lb of fruit.
1. Pare the rind thinly from the orange, taking care not to remove any white pith. The rind will be removed at step 4, however, if like us you prefer to keep the rind in then finely grate it instead.
2. Put the orange rind in a saucepan with the cranberries, sugar and 150ml/1/4 pt water.
3. Bring to the boil, stirring until the sugar has dissolved, then simmer for 10 mins until the berries burst.
4. Remove orange rind and cool sauce.