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Cranberry Sauce
recipe
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London
Cranberry Sauce
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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This simple yet slightly revised recipe makes a delicious cranberry sauce, perfect for any occasion. It's a tart blend of cranberries cooked in an orange-cinnamon-sugary-spiced syrup, with influences from various renowned culinary experts. Enjoy it with chicken, game, meat, salmon, mackerel, or even as a dollop on ice cream and waffles. It’s a perfect winter treat.
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You Need

Serves 6-8
  • 400g fresh (or frozen) cranberries
  • 100g (1/2 cup) soft brown sugar
  • 1 large pear, peeled and grated (optional)
  • Zest and juice of 1 orange (preferably organic)
  • 1 large cinnamon stick
  • 5 cloves
  • 2 star anise

    • How To

    1. Rinse and pick over the cranberries, discarding any that have turned. Place them in a small/medium saucepan.
    2. Add grated pear to the cranberries.
    3. Rinse and zest the orange, preferably in large strips for easy removal after cooking. Squeeze the juice over the cranberries.
    4. Add the cinnamon stick, cloves, and star anise. Sprinkle over 1-2 tbsp of cold water, depending on the juiciness of the orange.
    5. Bring to a boil over medium heat and stir. Cook for 10-12 minutes until the cranberries start to pop.
    6. Transfer to a glass jar or bowl. This sauce will keep in the fridge for up to two weeks. Enjoy!