Every Thanksgiving and Christmas I like to make my own sauces, jams and marmalade’s because when its cold and rainy outside, I find cooking up those kinds of things in a warm kitchen very comforting.
Some are really quick and easy, like the sauces below and some take a little more time and patience, like marmalade which is a 2 day process! But when you are done you always can always jar it and enjoy it year round or serve it up with dinner that day! They are also great because you can change them up, for the cranberry sauce I added port and tangerine but you could use red wine, Grand Marnier even jalapeno for a spicy kick. It’s the same with the apple sauce, cinnamon is lovely with it or you could try ice wine or pineapple, I usually try a new combination each time.
Cranberry and Port Sauce:
- A 12oz packs of cranberries
- 1 cup of Brown Sugar
- 1 cup of Tangerine Juice
- 2 Tablespoons of port
Rinse your cranberries and remove any that look bad, then put them into a sauce pan with the sugar, tangerine juice and port. Bring to the boil, reduce and simmer for ten minutes or until the cranberries start to burst. Remove from the heat and either cover and chill in the fridge or jar them if you don’t want to use it straight away (make sure you use the correct canning method for this) the sauce will thicken as it cools.
Chunky Apple and Vanilla Sauce:
- 1.5 lbs macintosh apples, peeled, cored and chopped
- Seeds of 1 vanilla pod
- 375ml of water
- 100 grams of brown sugar
- 1 teaspoon of lemon juice
Add all of the ingredients together in a pot and bring to the boil, stir, reduce and simmer for 15-20 minutes or until the apple is mostly sauce but still contains some apples chunks. Remove from the heat and either keep it like it is, which is how I like it or if you prefer your sauce smooth you can blitz it in the blender then either cover and refrigerate or Jar (Again please use a correct canning method for this).