Tuesday, 12 December 2017

Cranberry & Apple Sauce - simple

600gms of fresh cranberries
2 Granny Smith Apples - peeled, cored and roughly chopped
Demerara Sugar - to taste  - (quite a lot!)
squeeze of fresh lemon juice 
Small amount of water

Place all the above ingredients into a saucepan, and gently bring to the boil - stirring.
Stir in the sugar a few tablespoons at a time and taste for sweetness.
Adding some lemon juice.
Stir until almost all of the cranberries have popped and the condiment is squishy and to your taste.

Pour boiling water into 3 small jars and lids.  Drain carefully as they will be hot!
Spoon the cranberry sauce into the jars. Using double paper towel or tea-towel, hold the jar carefully and tap several times onto your work surface to remove any air bubbles - check the jars.  Use a skewer if any air bubbles remain.
Lid the jars, label and store until needed.
Eat cold with poultry.

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