Cranberry & Cognac Sauce
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
15
Prep Time
0 minutes
Cook Time
35 minutes
Cranberry sauce is a wonderfully sharp and sweet accompaniment to Christmas dinner, lightening up the meats and piles of roasted vegetables. Our Cranberry & Cognac sauce is bursting with flavour and you can make this 2 weeks ahead of the day it if you keep it in a sealed, sterilised jar in the fridge. It freezes really well too, so you could make it even earlier if you're very organised!
Ingredients
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500g fresh cranberries
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Zest and juice of half an orange
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150g brown sugar
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50g white sugar
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50ml cognac
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100ml water
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Bay leaf
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Pinch of salt & generous crack of black pepper, to season
Directions
Simmer the sauce: Add all ingredients apart from 25ml of the cognac to a large saucepan. Simmer over medium heat for around 20 minutes, stirring regularly, until the cranberries have released their juices and the sauce has slightly thickened.
Add the last of the cognac: Add the last 25ml cognac, turn the heat down to low, then simmer for further 2-5 minutes to remove the harshness of the alcohol. Remove the bay leaf before serving.
Recipe Note
Cranberry sauce FAQs
What is cranberry sauce?
Cranberry sauce is a sweet condiment classically served with roast turkey, chicken, or capon.
Is it easy to make your own cranberry sauce?
It's as quick as easy as popping everything into a saucepan and simmering until the berries burst and the sauce thickens. It can also be made two weeks ahead of the day you need it, or even further ahead if you freeze it.
