Countdown: 3 days until Christmas, 1 day left at work.
I’ve kind of started panicking. Sure, all presents have been bought, the tree is decorated and there’s a wreath on my door, but that my friends is as far as it goes.
Some of the things I am yet to address:
Mince pies – not even on my radar. The shame.
Christmas music – might have to be a last min Bublé thing as my ‘Classic Christmas Songs that Don’t Make Me Cringe’ playlist has all of one song on it (albeit a GREAT one) so far.
The turkey – who what now?
The food shop – I NEED EVERYTHING and I don’t even know what I’m going to cook come Wednesday.
I’m 100% panicking.
So yesterday I decided to right some wrongs and get started on all of the above… with the one absolute essential needed on Christmas day and the days that follow: cranberry sauce.
There are probably a million and one cranberry sauce variations out there: with port, star anise, all spice, cider, but frankly I like this version below – classic and delicious and made in around 15 minutes. Do it today or on the day – no biggie. Plus it makes for a great last minute gift, jar it up and pass on the love!
Classic Cranberry Sauce
Makes around 400g – enough for Christmas day and leftover turkey sandwiches #winning
150ml freshly squeezed orange juice
1 tablespoon orange zest
150g light muscovado sugar
Splash of Port (optional)
300g fresh cranberries
Add the orange juice, zest, muscovado sugar and port if using to a pan and bring to the boil. Tip in the cranberries and reduce to a simmer. Cook stirring occasionally until the majority of the cranberries have broken down but a few remain. The sauce will thicken as it cools.
Keep refrigerated in an air-tight container.