There is a bit of a divide in our house on cranberry sauce. I just love the stuff though and for me Christmas dinner is not Christmas dinner without it.
If you like the idea of making your own but not the process of sterilising jars this is the recipe for you. It keeps really well in the freezer for about a month so it's a great time to be making it. The recipe comes from yet another Christmas magazine. (I buy so many of them each year and really need to start thinking about how I store them all!) Nigella also makes a super frozen one that I have made several times but I'm going with this one again this year as I love the addition of mandarin oranges.
Another benefit of this recipe is that it is one that does not involve alcohol and therefore caters to everyone's tastes and dietary requirements. Sure, there's plenty of booze in other dishes and accompaniments over the festive period that it's really not necessary.
1 pear, peeled, cored & chopped
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
100g caster sugar
298g can mandarin oranges in juice, drained.
Put all the ingredients except for the mandarins in a pan with 75ml water and bring to the boil. Simmer for 10 minutes, stirring occasionally, allowing the cranberries to burst.
Take off the heat and stir in the mandarins then pour into your freezer container and allow to cool completely before sealing and putting in the freezer for up to a month. This makes quite a large quantity so you could also store it in several freezer containers and just take one out as you need it.
Note that you don't have to freeze this. You can cover and chill it in the fridge for up to 2 days before using it so no need to make it so far in advance. However, if you do freeze it, thaw it in the fridge, take it out about 2 hours in advance of serving and add a splash of water if it is thicker than you like it.