Saucy Cranberry Christmas fun with Ellie and Kim…..your countdown to the big day

Don’t get excited, it’s not that sort of a blog. We are talking about preparing for Christmas Day and today we are making Cranberry Sauce as demonstrated by the lovely Ellie, pictured above.

Christmas is coming and I’m getting fat. Oh dear, why do I always leave the pre-Christmas diet until it’s too late? A subconscious cave woman-type instinct to put on layers of fat in cold weather, I suspect…or am I just incredibly greedy? I’ll leave you to be the judge.

Anyway,as many of you know I love celebrating Christmas and despite the fact that numbers are very reduced for us this year (only 6 vs 28 last time) doesn’t mean that there will be any less celeberation and meticulous project planning. Yes, I know I turn into the Christmas Mumzilla, but it really wouldn’t be the same without me having the occasional strop would it?

So this year’s menu is…fanfare, please.

Kir Royales, made with home-made blackberry brandy

Bloody Mary Capuccinos

Chicken Livers with a garlic, ginger and lime crust in pastry

Lobster Ravioli with Champagne pearls

Sorbet with champagne

Roast turkey with a confit of goose, accompanied by roast potatoes, brussels with chestnuts, red cabbage, peas and all the usual trimmings, stuffing, sausages, bacon rolls, bread sauce and cranberry sauce.

Christmas pudding with custard and cream

Christmas Baked Alaska

Today, however we are starting with Cranberry Sauce. Fresh cranberries are available in the supermarket from about now, and whilst you can buy fresh, cranberry sauce, it is so, so easy to make your own. I always buy them now, make and freeze the sauce; ready to take out on Christmas Eve.

Ingredients:

150g caster sugar, the Juice and zest of 1 lime and 1 orange,  made up to 150 ml with water,

 300g fresh cranberries.

To serve on the day: zest of 1 orange or lime OPTIONAL: Add: 2 tablespoons of triple sec, 1 tablespoon tequila: for a very grown-up “cosmopolitan meets margarita-style sauce.

 

• METHOD:
• Add the sugar, water and orange and  lime juice and zest to a saucepan

• Over a low heat, gently dissolve the sugar and simmer for 2-3 minutes until it is clear and syrupy

• Add the cranberries and bring to the boil – this is the best bit as you can hear the beautiful little red berries popping.
• Reduce to a simmer for 5 minutes

• Remove from the heat, cool and freeze if you wish
• Before serving: Add the orange zest and if wanted, the triple sec and vodka

 

(If you want to make a less alcoholic version but want the flavour, add the booze at the end of the cooking and boil for a further few minutes which will burn off the alcohol but leave the taste)

And that’s it!  Watch this space over the next weeks for more Christmas loveliness.