Monday, 14 December 2015

The Cranberry Sauce

Cranberry Sauce was made today at Belmont GHQ.

Having obtained the requisite main ingredient, caster sugar is dissolved with some water in a saucepan.

The juice of a clementine and its finely-grated zest is added; and a glass of port.

Thereafter the berries are added and the mixture is simmered for ten or fifteen minutes, until the desired consistency is reached.

The sauce will be refrigerated till required.


Christopher Bellew said...

In the old days Titled Folk let the kitchen staff do the cooking but these days it's all the rage. Lord Henley won top prize at the International Marmalade Awards. He says, in this Daily Mail piece, that it is his mother's recipe. I know that his younger brother claims the credit. So often are younger brothers over-shadowed.

Christopher Bellew said...

I forgot to insert the link, Here it is: