Cranberry & Cognac Sauce
Bex Blundy
15
0 minutes
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
- 500g fresh cranberries
- Zest and juice of half an orange
- 150g brown sugar
- 50g white sugar
- 50ml cognac
- 100ml water
- Bay leaf
- 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.
