Although cranberry sauce is the first thing that comes to mind, cranberries are actually a lot more versatile than we give them credit for. Delia rustles up some fabulous recipes for confits, chutneys, sauces and jellies, plus a one-crust pie with more than a little American influence!
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.
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
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.
Make this a month before Christmas so that the flavours can mature: brilliant with cheeses and cold meats.
Surprisingly easy to make, this lovely mincemeat is bound to become a Christmas favourite. The addition of cranberries adds colour and flavour to a classic preserve that can be adapted easily for vegetarians.
Goose is a rich meat, so needs acidity to cut through this - which is why this lovely apple and cranberry stuffing and glaze are such a success! A wonderful alternative to turkey at Christmas!
A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas. As it keeps well in the fridge for four weeks, I personally make double the qua
Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty with the jewelled colours of the dried cranberries and nuts.
This is one of my favourite starters: a terrine of tiny shreds of tender, succulent duck melded together like a pâté, then served with the dazzling depth of colour and sharpness of a confit of cranberries to counteract the richness.
I seem to have a craze at the moment for cooking everything in individual portions. I love individual steamed puddings and now I'm into making individual pies as well. These are dead simple to make, easy to serve and the rich, luscious flavour of the
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