Friday, 5 October 2007

Cranberry Sauce with Plums and Preserved Ginger

I've tried a number of cranberry sauces over the years, and there are very few I have liked any more than the plain version consisting of cranberries and sugar. This is one of them. It's ridiculously easy to leave sweet, bland canned cranberry sauce behind.

Makes about 2 cups sauce
20 minutes - 10 minutes prep time

Cranberry Sauce with Plums and Preserved Ginger225 grams (8 ounces) fresh or frozen cranberries
100 grams (4 ounces) fresh european (prune) plums
1/4 cup to 1/2 cup sugar
1/4 cup water
2 or 3 tablespoons minced preserved ginger

Rinse the cranberries and plums. Pit and roughly chop the plums. Put them in a pot with the sugar and water. Bring to a boil. Reduce to a simmer, and simmer for about 10 minutes, until all the cranberries are popped and the plums have disintegrated.

Meanwhile, mince the preserved ginger and add it to the sauce.

If you want plain cranberry sauce, omit the plums and ginger. Start with the lower amount of sugar. When the sauce is half-cooked, taste it and add more sugar if you feel it is required.

No comments: