Cranberry sauce

Cranberry sauce is not just for Christmas. Any roast could be accompanied by the sweet tangy lush sauce, enhanced by the orange zest, spices and alcohol. For years I have been making cranberry sauce with fresh or frozen cranberries and port, and the result was always a satisfying ruby red preserve which works beautifully with any roast meat - either red or white.
Last year, before Christmas, I was looking for something a little bit different, when I came across Nigel Slater's cranberry sauce.

He suggests using white wine instead of the usual port and orange juice. Following Nigel's advice, I used a dry white wine as suggested  but did add a few spices.
The sauce was less sweet but delicious, light and fruity.
As fresh cranberries are sold in the UK only around Christmas, just use the frozen cranberries.
You will need 250g of cranberries, defrosted. Place the cranberries in a pan with 100ml white wine, 100g caster sugar, 50ml orange juice, a few cloves and a cinnamon stick, bring to the boil. Zest the orange and add the zest to the sauce. Simmer gently for 10 minutes, remove from the heat and spoon in a sterilised Kilner jar. Once cooled, put the jar in the fridge.
This sauce will keep in the fridge for a week or more.

So, if you plan a grand roast for your Easter lunch or dinner, try this cranberry sauce recipe.
It is delicious with roast turkey sandwiches as well as with cold ham cuts.