I am a traditionalist when it comes to Christmas dining. I put it down to too many Christmasses in the USA, and to me there is nothing better than sliced turkey, gravy and lots of cranberry sauce. I am happy to eat it any time of year and often host a Christmas in July so we can really enjoy a hot lunch during our cold Southern Hemisphere winter.
I have never made my own cranberry sauce until now, and it was just that I have had cranberries in my freezer and with the awesome combo of star anise and orange added, I think this could be my new MUST do each festive season. For a few other of my MUST do’s, please check out my Merry Christmix ebook which has been selling like hot cakes…and if you are still giftless and For Food’s Sake-less, make sure you get your copy early (as in NOW) because they too are selling fast and we may or may not have new stock arrive before the magical 25th December!! In the mean time, get organised along with me, and get this in your fridge now. It will keep until Christmas time as long as you use sterilised jars.
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- 150 g sugar
- 1 orange, juice (min 50g)
- 2 star anise
- Pinch Pink Salt Flakes Pink salt flakes BUY
- Dash of port to taste )optional)
- 300 g Cranberries (available frozen in some supermarkets)
- 1 orange, zest, finely grated
Place sugar, juice, star anise, salt and port into Thermo bowl and cook 10 min/70ºC/speed 2. Leave in bowl 10 minutes to infuse. Remove star anise.
Add cranberries and cook 10 min/90ºC/Reverse/speed 1.
Cook 10 min/100ºC/Reverse/speed 1 with steaming basket in place of MC to prevent spatter. The mixture should be sticky.
Add orange zest and stir through. Keep in sterilised airtight jars in fridge until the big day…the best sauce to have with Turkey or ham. Perfect when teamed in sandwiches with sliced ham, cream cheese and sprouts.
Enjoy…well I know you’re going to. It is amazing.