A very fishy Devonian Christmas and easy cranberry sauce for leftovers

Saturday 31 December 2011

Christmas came early in North Devon this year. A week early in fact, as I planned to visit my in-laws up in Yorkshire to celebrate the real Christmas day.

Our first stop for our pre-Christmas weekend was the farmer's market at the Big Sheep, in Abbotsham - the perfect place to pick up veg for Christmas dinner and some last minute Christmas presents (sheep's wool mittens for my niece and brother-in-law). 

The Big Sheep's farmer's market also has an incredible selection of locally sourced fresh fish - crab cakes made with Lundy Island crab, sea bass from the coastal waters, herring from Clovelly and mussels from the estuary. As a proud part Pole (my Mother's side is Polish) we of course had a traditionally fishy (and huge) faux Christmas Eve supper, including some of the crab cakes we picked up at the market.

My Mum also made an incredible open lobster and spinach lasagna with fragrant, aromatic lobster and star anise bisque. The lobsters (of course) were also local... that's one of the things I miss so much about living in Devon - the access to so much fresh seafood on a daily basis. 

Right, I promised a simple cranberry sauce recipe for your leftovers (if you still have any!)...this one, which accompanied both our faux and real Christmas day dinners, is so easy to make and encapuslates traditional Christmas flavours perfectly. I made a batch as soon as I got back to London to jar up and wrap prettily... the perfect Christmas present. It also goes amazingly well with any leftovers you have... perfect in sandwiches, with a ploughman's or just with cheese and crackers.

Makes two 8oz jars, plus a little extra. 

350 g) fresh cranberries(chopped)
1 large cooking apple (cored, peeled and chopped)
Zest and juice of 1 large orange 
1/2 tsp ground ginger 
3oz caster sugar 
1 Cinnamon stick
4 cloves 
4 tbsp Port

Add all the ingredients (apart from the Port) to a saucepan and bring to the boil. Simmer with the lid on for five minutes. Remove from the heat and stir in the Port. Place in jars while still hot. 

See, I told you it was easy!

I'm in The Alps at the moment, drinking vin chaud and eating lots of cheese... more on my Alpine adventues to follow soon... Happy New Year everyone!

1 comment:

dorene szeker said...

can these be put in a boiling water bath to seal them like canning or do these have to be refrigerated? thanks dorene atco nj

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