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.
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.
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
An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee but the caramel won't be as crunchy as putting it under the grill.
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