A couple of years ago I was at a friends house over xmas for a post Boxing Day buffet when she produced the most gorgeous cranberry sauce I’d ever had. When I asked her where she got it from she let me into her secret- she had made it herself!
Said friend would be the first to admit that she is no Nigella in the kitchen so for her to proudly boast of making the freshest, juiciest cranberry sauce I’d ever had really floored me. Of course I had to get the recipe and have to agree with her…it really is too easy and has now become a smith christmas staple.
More importantly for me, I can make it now and have it ready for xmas day so here I am on a Sunday morning hungover from our xmas party and quietly preparing for the big day!!
100g Caster sugar
Zest and juice of a clementine
1/4 tsp Cinnamon
Glug of port
Put everything except the port into a saucepan and set to simmer with a lid on for 10-15 minutes until thickened and most if not all of the cranberry a have popped.
Add in the port to loosen the jam then turn off the heat and allow to cool before putting into airtight jars and leaving for the big day.
The above amounts make just enough for 2 medium size jars, one for you and one for a friend!!