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Ian's Cranberry, Orange & Port Sauce

Category: Pickles, Chutneys & Relishes
Servings: 500 ml
Author: Ian
DATE: 19 December 2024
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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

  1. RECIPE USAGE: Use this cake in the following recipes: Cranberry, Orange & Port Tarts or Cranberry Sauce Glazed Meatballs