Spiced up cranberry sauce at The Cooking Academy, Cookery School
Port & Cranberry sauce
If your fed up with the usual turkey and cranberry sauce, then you may wish to try my alternative this Christmas. I’ve pepped up this rather sweet little number by adding a few christmas classics and given it a little edge…. It also doubles up as a great dip for your savoury nibbles. As usual, it also very easy to make which as you know, always gets my vote.
Serves 8
Ingredients
200g cranberry sauce (from a jar – ocean spray brand is rather good)
2 cinnamon sticks
1 star anise
3 tbsp port
½ tsp cumin
1/8th tsp chilli flakes
Cooking Instructions
- Place the cranberry sauce into a saucepan and heat on a low to medium burner, add the port, chilli flakes, and cumin.
- When the cranberry is getting hot add the cinnamon sticks and star anise. Drop the heat to the lowest point and very gently simmer for 5 minutes so that the flavours from cinnamon and star anise begin to infuse the cranberry.
- If the mixture is very thick, let it down with a few drops of water or more port if you prefer.
- remove from the heat, and allow to cool down back to ambient temperature before you serve with the turkey or chicken.
Cooks tips 1: Use as a dip for other nibbles and party foods.
Cooks tips 2: Make turkey and cranberry somosas with your left over Christmas turkey dinner and use this as a dip as well.
Recipe by Kumud Gandhi – Founder of The Cooking Academy Cookery School. 01923 778880 www.thecookingacademy.co.uk
