Cranberries

 Cranberries Key facts Cranberries are a major crop in the US and Canada; as well as its role with the Christmas turkey, cranberry sauce is eaten at Thanksgiving in America; fresh cranberries can be frozen and will keep for up to nine months.
When the last of the autumn fruits have disappeared, November brings in a fresh crop of these dazzling scarlet berries with their rich juice and sharp flavour. Instead of just confining them to the Christmas turkey, I have included them in several recipes for you to try. We’ve also had great fun testing their freshness – to do this you bounce them, and the higher they bounce the fresher they are!

Cranberry jelly - I always keep cranberry jelly in my cupboard – it’s good as an instant accompaniment to chicken or game, or can be used in sauces.
 
Related Recipes
A Confit of Cranberries for serving with Game or Duck Serves 4

A Confit of Cranberries for serving with Game or Duck

The title says it all and this jewel-like confit is the perfect foil for the richness of game or duck - you could also serve it with cheeses and cold cuts at Christmas as a change from your usual chutney.

 
 
Spiced Cranberry and Claret Jelly Makes about one 17½ fl oz (500 ml) preserving jar

Spiced Cranberry and Claret Jelly

Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.

 
 
Cranberry and Orange Relish Serves 8

Cranberry and Orange Relish

This is Delia's chosen version of cranberry sauce, made with oranges, cloves, sugar and cinnamon as well as oranges for a rich and full flavour.

 
 
Spiced Cranberry and Orange Jellies with Frosted Cranberries Serves 4

Spiced Cranberry and Orange Jellies with Frosted Cranberries

These light, refreshing jellies would make a welcome break from rich Christmas food over the festive period and are pretty enough to serve at a special-occasion dinner. Make them the day before for hassle-free entertaining.

 
 
Spiced Cranberry Chutney Makes 2 x 1 lb (350 ml) capacity jars

Spiced Cranberry Chutney

Make this a month before Christmas so that the flavours can mature: brilliant with cheeses and cold meats.

 
 
 

 

 




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