Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 185

This rich, thick red sauce with a tangy flavour is a delight. Although you can find jars of cranberry sauce and jelly in any supermarket, it’s much nicer to make your own from lovely juicy cranberries. It’s delicious with white nut roast with parsley stuffing or chestnut pâté en croûte as part of a Christmas dinner. It keeps well in the fridge for 3–4 weeks.

SERVES 8

225g (8oz) fresh cranberries

150ml (5fl oz) water

175g (6 oz) caster sugar

Sort out the cranberries by removing any bruised ones and taking off any little stems. Wash the berries and put them into a saucepan with the water.

Cook gently until the berries begin to ‘pop’ and are tender – 7–10 minutes on a high heat.

Add the sugar and simmer for 5 minutes or until the sauce is glossy.

VARIATION