Jane's Page

"I make a large quantity of this sauce as it is so popular and because we have so many guests over the festive season. This sauce can be served with hot or cold Christmas turkey, baked glazed ham or chicken. I usually make it 3 days before X-mas so the flavor develops. (This also reduces the last minute rush!)"

Jane Seymour's

Cranberry Relish

4 cups fresh or frozen cranberries
1 -3/4 cups water
1 cup sugar
juice of one orange (pith removed)
1/2 peel of lemon (pith removed)
1 cinnamon stick
3 cloves
A pinch of ground nutmeg
 
1. If using fresh cranberries, wash them well and pick out any bruised ones. If using frozen cranberries, rinse with cold water and drain. Do not thaw before using.

2. Add all the ingredients, except the cranberries, to a saucepan over high heat. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes.

3. Add the cranberries and bring back to the boil. Reduce heat and simmer, stirring occasionally, 7 minutes or until the berries burst. Remove pan from heat and let the sauce cool in the saucepan. It will thicken slightly. Remove cinnamon stick, cloves and peels before serving.

Yield: 2 1/2 cups