Red, sweet and sharp...

Good morning lovelies, I hope you've all had a nice weekend. We finally bought our Christmas tree which is now just waiting to be put up, I had a late and very long lunch with a lovely friend I don't get to see often enough and I spent quite a bit of time creating more goodies in my little kitchen.

Here's something I made last weekend. Every year in December I make my own cranberry sauce. I make it for Christmas, as gifts and enough to last until the same time next year. I make it with cinnamon and cloves, fresh ginger, orange, and port.  It has an intense, sharp and sweet taste and always reminds me of cosy winter evenings and good food.

Now, I know I have done a lot of food posts lately, but - just in case you were wondering - I have no intentions of turning this into a food blog. However, since I'm spending more time in the kitchen at this time of the year than at any other, I thought I might as well share it. So, I hope you don't mind ;-)

Here is how I did it:

400g fresh cranberries
200g caster sugar (feel free to add more if it's too sharp)
1 cinnamon stick
4 cloves
1 large orange - using the zest and juice
1 teaspoon freshly grated ginger
100ml ruby port
20ml water

Put all the ingredients into a large pot and let them bubble until the berries start to pop. Give it a stir every now and again. All this will take about 10 minutes. Give it a good, fast stir at this stage to crush the cranberries and taste it (HOT!!!) to check whether you might need some more sugar. Transfer to a bowl to cool or - if you want to give jars as presents - straight into the prepared jam jars (washed in soapy water, rinsed and dried off at 140C in the oven). The sauce will look more runny than expected, but will solidify once cooled. Enjoy with turkey, venison, cheese or whatever else you like...

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