Making the annual “trough” of cranberry sauce is probably my favourite Christmas chore. First of all, it’s dead easy. And it also makes the house smell wonderful. And, finally, the finished product is so very delicious!
2 cups (475 ml) water
2 cups (380g) granulated sugar
1 orange, peel and juice (+ a little more orange juice if needed)
1 lb (455g) cranberries
2 Tbsp Grand Marnier
Put the water and sugar in a heavy saucepan. Peel the orange using a potato peeler, making sure to only get the peel, not the pith. Slice up the orange peel into thin matchstick-length pieces. Juice the orange and try to get ½ cup (118 ml). If your orange didn’t yield enough juice, just top up with some ordinary orange juice. Add the juice and orange peel to the saucepan. Bring to a boil, then simmer for a good 20 minutes until it’s thick and syrupy.
Rinse your cranberries and add them to the saucepan. Put the lid on and wait about 5 minutes until the berries have finished popping – like popcorn, but not as noisy.
Remove the pan from the heat and let it cool a bit before stirring in the Grand Marnier.
That’s it! Then just pop it in some sterilised jars and try not to eat it all before Christmas. It should yield enough to fill 3 jam jars or so.