Lifestyle

Clodagh McKenna’s cinnamon and ginger infused cranberry sauce



I love my turkey smothered with cranberry sauce — but it has to be a good one. It’s one of the simplest things to make so there’s no need to buy a ready-made version and besides, the result of a homemade sauce is far superior.

If you fancy a classic, simple cranberry sauce, follow the same method as below but leave out the orange, ginger, cloves, chilli and cinnamon. Personally, I like my cranberry sauce with a little kick.

I stud the ginger so that the cloves don’t end up in your mouth — a great tip I learned years ago working in kitchen. The sauce also works as a fantastic glaze for hams so if you’ve space, double up on the recipe and make your glaze and sauce in one sweep.

You can make this sauce up to three days in advance but it will become jelly-like if cooled so to revive it, place a saucepan over a low heat with 100ml of cold water and stir in the set cranberry sauce. Keep stirring and it will loosen up once more, back to the consistency it should be.

Oh, and if cranberries aren’t your thing, you can swap in plums instead and the recipe will still work. Here’s to a delicious and healthy Christmas!

Cinnamon & ginger infused cranberry sauce

Serves: 6

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients

  • 200g granulated sugar
  • 100ml water
  • 1 kg cranberries
  • Juice and zest of 1 orange
  • 3 inches of fresh ginger
  • 10 whole cloves
  • 1 whole red chilli
  • 1 cinnamon stick

Method 

1. Place the sugar, water, orange juice and zest and fresh cranberries in a saucepan.

2. Using a small teaspoon, peel the fresh ginger with the tip of the spoon — you’ll find the skin comes off much easier using a spoon. Stud the whole piece of peeled fresh ginger with the cloves.

3. Add the clove-studded ginger into the saucepan along with the red chilli, which should be left whole, and the cinnamon stick.

4. Place a saucepan over a high heat and bring to the boil, stirring every 30 seconds to make sure the sugar is dissolved. Once the cranberries have popped, reduce the heat to a simmer and cook for a further 10 minutes.

5. This cranberry sauce is best served at room temperature; besides, any cooler and it won’t do your turkey any favours. If you make it a few days in advance, which is often easier, the sauce will thicken when chilled so bear in mind my advice above: to get it back to the proper consistency, stir it with a little water over a medium heat.

Follow Clodagh on Instagram @clodagh_mckenna





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