:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/nNABLuS58tWkjc_4LHpz/3f780aa784d3661acf22a8c3834f01.png "Cranberry sauce Side dish")
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Cranberry sauce Side dish
Cranberry sauce is another favorite of my family and friends because it is so versatile. It can bring out unparalleled flavor with both meat dishes and cheese. I've perfected this recipe over the years and can assure you it's a hit every time. It's rich, vibrant and full of flavor - much like chutney - so it's definitely worth a try.
Ingredients
- 1 Glass Cranberry jam
- 1 onion
- 2 tbsp rapeseed oil
- 50 ml orange juice
- 50 g sugar
- 1 Pinch salt
- A few peppercorns
- 1 bay leaf
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Directions
To make cranberry sauce, start by chopping the onion. It doesn't have to be too fine, a little coarser is even better to give it a little crunch. Then heat the rapeseed oil in a medium saucepan and add the onions. Fry them over a low to medium heat until they are translucent and soft. This process can take 5 to 7 minutes. From experience, I can say that it is important not to burn the onions to avoid a bitter taste.
Now add the cranberry jam, orange juice and sugar to the pan and stir well. Add the peppercorns, bay leaf and a pinch of salt and leave the sauce to simmer on a low heat for about 10 minutes. It is important to stir regularly to ensure that the sauce does not burn.
If necessary, additional sugar or orange juice can be added during simmering to adjust the flavor. In my experience, experimenting with the balance of sweet and sour is what makes the perfect flavor.
After the preparation time, make sure to remove the bay leaf and peppercorns before serving the sauce. Enjoy your homemade cranberry sauce, which really adds a special touch to any dish. Well done!
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