What's fabulous about making this yourself is how you can personalise it- for me this means adding a good slug of a favourite Christmas tipple. Lots work here; namely port, cointreau, triple sec, grand marnier, ginger wine or ginger liqueur or cherry or apple brandy. Of course, however, you can leave the booze out all together (just up the sugar and water or orange juice to balance), I just happen to spend a lot of time with my hand grasped around those fabulously shaped glass bottles in the kitchen. Oh, and also, I know 90ml sounds like an awkward amount, all this volume means is a quarter cup measure filled full and then a half or 6 measuring tablespoons.
And just if this wasn't easy enough, you can make this sauce a week ahead well covered in the fridge. Just make sure you let it come back to room temperature on Christmas day. I tend to make it Christmas Eve.
450g fresh or frozen cranberries
225g caster sugar
90ml tipple of your choice (see above)
90ml water
Zest of 1 orange
Juice of 2 oranges
1/2 tsp ground mixed spice
Just throw all of these ingredients into a saucepan (and there's no need to thaw the berries first if they're frozen) and apply high heat and let the sauce simmer until the berries burst and the red liquid goes a bit syrupy. This only takes around 7 minutes. Before decanting, give a final beating to make sure every last berry is squished.
Tip the scarlet puree into a serving jug or bowl and let it cool. The sour berries are so high in pectin the runny sauce will go very jellied, so give it another good beating before you serve it.
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