Ian's Cranberry, Orange & Port Sauce
Yield: 500 ml
Print
Ingredients
- 125 ml port
- 125 ml orange juice
- 1 orange (zest only)
- 340 g fresh cranberries
- 100 g granulated sugar
Instructions
Sterilise The Jars:
- Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.
- Leave jars in the dishwasher until ready to fill.
Make The Cranberry Sauce:
- In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil.125 ml port , 125 ml orange juice, 1 orange
- Add the cranberries and sugar and simmer over moderately low heat until the sauce is jam like, about 25 minutes.340 g fresh cranberries, 100 g granulated sugar
- Use a potato masher to mash the berries. Leave some whole, if desired.
- Allow to cool for about an hour before spooning and pressing into sterilised jars to exclude any air.
Process The Jars:
- Fill a large canning pot with water and bring to a boil.
- Center a new lid on a jar of sauce, apply the ring band, and tighten it fingertip-tight.
- Carefully place the filled jars onto the rack in the canner, making sure the water covers the jars.
- Place the lid on the canner and bring the water to a full, rolling boil.
- Boil for 10 minutes before removing the jars to a tea towel
- Let the jars cool undisturbed for 12 hours to allow the seal to set.
- After cooling, check the lids by pushing down on the center, if the lid doesn't move, it's properly sealed.
- Store the jars in a cool, dry place for up to a year. Once opened, store in the fridge and use within 1 month.
Recipe Notes
- RECIPE USAGE: Use this cake in the following recipes: Cranberry, Orange & Port Tarts or Cranberry Sauce Glazed Meatballs