Yes I will be roasting a turkey for Christmas this year. Although the bird is huge, not very tasty, dry (can be solved by brining), and takes ages to cook, I will be roasting one still because I love cooking with turkey leftovers! Turkey porridge, soup, fried rice, fried noodles, wraps, pies...yum...anyway, that's another story. For now, it's all about getting ready for Christmas! I decided to make my own cranberry sauce this year after seeing this at Zen's. Like he said, the ginger, cinnamon, star anise, orange, vanilla will bring some 'zing' to the traditional turkey. This will be a nice change from the usual cranberry sauce that I had - just plain sweet and tart. I left it in the fridge overnight for the flavours to develop, had a huge spoonful afterwards (shhh...it's delicious...) and now it's in the freezer till Christmas!
Ingredients: makes about 2 cups
Adapted from Zen Can Cook's recipe
- 3 cups (300g) fresh cranberries
- 3/4 cup light brown sugar
- 3/4 cup juice from 1 orange + water
- 2 1/4-inch slices peeled ginger
- 2 star anise
- 1/2 vanilla bean - split and scraped
- 1 cinnamon stick
- Zest of 1 orange - peeled (would suggest using less as it's a bit too bitter)
- 1 tbs brandy
- Pinch of salt
- Combine all the ingredients except brandy in a saucepan.
- Cook 10 to 15 minutes over medium heat, stirring, until the most of the cranberries start to lose their shape and sauce has thickened.
- Stir in brandy.
- Leave to cool. The sauce will thicken further. I removed the half of the orange zest at this point as I find it a bit too zesty.
- Best if made ahead. I left in the fridge overnight then froze it.