Cranberry sauce is one of those things that is so easy to make that after you’ve done it once, you’ll never go back to the shop bought kind. It’s one of those one pot wonders where you stick everything into a pan and kapow, it’s done just like that…or maybe not so explosively! However, do feel free to play around with the spices, if you’re not into the dynamic flavour of star anise or simply don’t have it, then just leave it out. I’ve tried this recipe without the apple and it tastes great too, just double check the sweetness and add more sugar if you think it’s necessary.
I don’t know if you’ve noticed our newest addition to the ‘Mini’ ProWare range above, the Mini Ladle. These have been plated in Sheffield and come in either silver or copper. They are available to buy on our website. We think it’s the perfect size for serving this sauce and many more, plus it would be a super cute stocking filler this Christmas.
I’m entering this recipe in Ren Behan’s Simple and In Season November event which is hosted by Katie at Feeding Boys and a Fire Fighter this month. I’d encourage you to check out the other recipes entered in this event below as it is such a great way to utilise the different ingredients that are in season right now and to get some good recipe ideas for your Christmas lunch.
Written by Corin
Cranberry Apple Sauce
Makes: 3 cups
Prep time: 2 minutes
Cooking time: 10-15 minutes
- 600g Cranberries, fresh or frozen
- 1 Large Bramley apple, peeled, cored and chopped into 3cm pieces
- 90g Caster sugar
- 50g Brown sugar
- 2 teaspoons Orange zest
- 75ml Orange juice
- 1 Star anise pod
- 1 Cinnamon stick
- Copper Base 18cm Saucepan
- Small Grater or Zester
- Chopping board
- Medium sized bowl
- Place all the ingredients in the sauce pan and cook on low to medium heat for 10-15 minutes or until the cranberries are mostly popped.
- Remove from heat and transfer to a bowl. The cranberry sauce will thicken as it cools.
- Before serving remove the star anise pods and cinnamon stick.