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.
