Homemade cranberry sauce

1521294_738430226184725_890508584_n

This is so easy to make and so delicious that I can’t quite believe I ever bought the stuff!  Stored in jars it will keep well in the cupboard (or fridge once opened) and makes a great present around Christmas-time.

  • 300g frozen cranberries (you can use fresh but these aren’t always easy to find)
  • 150g caster sugar
  • Generous drizzle of port or cherry brandy
  • 50 ml of water
  1. Add all ingredients to a pan and heat through, stirring occasionally
  2. After a few minutes the cranberries will start to burst, give them another stir to crush the berries further and then place into jars

NB Because cranberries are so rich in pectin the sauce will appear much runnier than you think it should but will solidify as it cools

Pan-fried sprouts with chestnuts and a hint of chilli

IMG_9953

This is one of my favourite side-dishes at Christmas-time.  Although not popular with everyone I absolutely love sprouts and personally I could happily eat them at any time of the year!

(Serves 4-6 as a side dish)

  • 450g of sprouts – with stalks and any brown leaves removed
  • 200g of chestnuts – roughly chopped (I bought mine from Merchant Gourmet)
  • Drizzle of olive oil
  • Sprinkle of dried chilli
  • Salt and pepper to taste
  1. Steam the sprouts for 5 minutes to soften
  2. Heat the olive oil in a pan and then add the sprouts and chestnuts
  3. Pan-fry for approximately 6-7 minutes
  4. Add chilli, salt and pepper to taste