There’s an awful lot of pressure these days to put on the perfect Christmas, loaded with home made gifts, decorations, drinks and the perfect Christmas dinner. Try and keep stress levels under control and pick your battles – killing and plucking your own turkey is probably taking domestic goddessness a step too far, but it is worth mastering how to make a traditional cranberry sauce recipe for example, along with a couple of other useful recipes such as bread sauce and a knock out stuffing.
Easy cranberry sauce recipe
Simplify your Christmas morning routine by knocking up this easy recipe a few days in advance, and it’s so delicious you’re unlikely to buy it from a shop ever again.
- 100g light brown muscovado sugar
- 100ml orange juice, from a carton or freshly squeezed
- 250g cranberries, frozen or fresh
Stir the sugar into the orange juice in a heavy based saucepan. Bring to the boil gently then add the cranberries. Simmer until the cranberries are tender but still hold their shape, usually between 5-10 minutes. Allow the sauce to cool and thicken before storing in an airtight container in the refrigerator. The sauce will keep for up to a week and should be served at room temperature.
An alternative way to use your cranberry sauce recipe
An interesting variation on using up your leftovers – but you may find yourself whipping up fresh batches of sauce just for these tempting recipes!
Brie, bacon and cranberry sauce toasted sandwich
- 4 chunky slices of bread
- 6 rashers of bacon
- 200g Brie
Grill the bacon until it starts to crisp up and cut the Brie into thin slices. Meanwhile, lightly toast the bread slices. Construct your sandwich with a slice of bread, topped with a layer of bacon and then a layer of Brie. Place under the grill for a couple of minutes until the cheese is melting. Top with a dollop of cranberry sauce and another slice of bread. Serve hot, cut into triangles and with a green salad.
Goat’s cheese and cranberry sauce crostinis
- 4 slices of white bread, crusts cut off
- 100g goat’s cheese
Preheat the oven to 200ºC. Roll out the bread to make very thin slices, then cut each slice into 6cm circles. Spread each circle thinly with butter. Press the slices into muffin tins and bake for about five minutes until the bread is crisp and golden. Remove from the oven and add a dollop of goat’s cheese onto each piece of bread. Return to the oven for five minutes. Serve warm, topped with a teaspoon of cranberry sauce.