We sell hundreds of jars of this Cranberry Sauce every Christmas, so it must be good! It isn’t just for turkey: we serve it with cheese and pâté, and I use it when cooking chicken, pork and sausages. This is a fast-cooked preserve so we usually recommend a shelf life of 2 months. Makes approximately 2.3 kg (5 lb).
– 1 kg (2¼ lb) washed cranberries
– 1 orange
– 1 l (1¾ pint) water
– 1 kg (2¼ lb) sugar
1. Place the cranberries in a preserving pan. Add the zest and juice of the orange and the water and cook uncovered over a medium heat until the skin of a cranberry smooshes to tiny pieces between your fingers.
2. Add the sugar and cook over a high heat for about 10 minutes. Remove from the heat as soon as it starts to set. Don’t overcook it. Nobody wants a hard cranberry sauce.
3. Pour into warm sterilised jars to within 6 mm (¼ inch) of the top, lid and seal.
– For a richer sauce, replace half the water with port. You can also add spices such as mace, cinnamon and allspice.
Born in Detroit but raised in County Clare Theresa Storey now lives in rural County Limerick where she puts her Botany degree to good use growing fruit and vegetables and managing the family orchards and woodland.
She uses the fruit of her labour to make fabulous preserves for her company The Green Apron which has won many national and international food awards.
She also teaches sustainable living, blogs and tries to keep up with her three kids.
From Fruit on the Table by Theresa Storey, published by The O’Brien Press. Priced €19.99/£16.99, available from all good bookshops now.