KID-FRIENDLY CRANBERRY CINNAMON & ORANGE SAUCE: 2018 SIDES, VEGAN

Kid-friendly cranberry sauce with orange 'jewels'...

Cranberry Sauce designed for kids: lower in sugar & preservatives
 Adults will love it, too

Cranberry sauces come in all shapes and sizes but once you've tried home-made  or artisan/deli, it'll be your first-choice.  

Neither difficult nor time-consuming, it's healthier, too -- lower in sugar and free of the usual preservatives.  

Fresh berries make all the difference.  

350gr/12oz of Canadian berries are only £2.00 (2019) and the result really is a cut above.  It's enough for two separate dinners, can be made in advance and/or frozen.   

Cranberry Cinnamon and Orange Sauce is a lighter version of 67goingon50's popular but punchy Cranberry & Red Wine Sauce.  Cranberry Cinnamon will be more appealing to kids but is no less tasty and more-ish.

The Sauce lasts 3-4 days in the fridge -- although several tasters reported the fresh sauce still 'great' after a week. 

It freezes well but may need to be thickened a little, and the seasoning refreshed, after defrosting.

Cost: £2'ish
Serves: several

Ingred:
   2 tbsp olive oil
   2 red onions, finely diced or lightly processed
   1 tsp finely grated fresh peeled ginger
   scant 1/2 tsp 5-spice powder
   1 tbsp cinnamon
   gratd zest of 1 good sized orange
   125 gr/4.5 oz fresh cranberries 
   
   100gr/3.5 oz sugar
   112 ml fresh orange juice
   112ml brandy/white grape juice)
   
   150 ml good stock
   1 tbsp Worcestershire/veggie Worcestershire sauce
   1 peeled orange, segments separated and free of membranes, cut in coarse chunks 

 Method:

1. Heat olive oil in large pan over med-high heat; add onions, cranberries, 5 spice, cinnamon, orange zest & ginger; cook 15 mins or until berries pop, stirring occasionally
2. Add sugar & alcohol; turn down heat to med; cook a further 10 mins  until almost all liquid is absorbed
3. Chop 3-4 of the orange segments into small bite size pieces; set aside 
4. Add stock, orange juice, the rest of the orange segments & Worcestershire sauce if using to the pot; season with pepper & salt
5. If the sauce is too watery for your liking, mix a scant tablespoon rice or corn flour (not polenta) with a tablespoon cold water; add to pot; rest  5 mins 
6. Refrigerate before serving, garnished with bite-size orange pieces

Comments:
'Very nice. The cinnamon adds a nice undertone but isn't obvious.' Retired writer

Tips:

• Home-made cranberry sauces won't last as long as supermarket versions;  the use-by date is 3-4 days after cooking (though it's so good, it probably won't last that long).  Better to freeze it after it's completely cool and once opened, eat within 3-4 days
• Some tasters said the sauce was still good after a week
• The Blogger keeps one supermarket* cranberry sauce in the fridge for emergencies; ie when the home-made runs out much faster than expected
• 
  

*M&S Cranberry Sauce with Port

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.