Palmdale Cranberry Sauce Recipe
Cranberry Sauce has become very popular for Christmas – I mean, it was always popular in some parts of the world, but now it’s a popular Australian Christmas addition too!
It’s actually quite easy to make, and what’s more can be made before the big day and kept ready to eaten warmed with the main meal – or as part of those in-numerous Cranberry/Brie pastry or pull apart bread recipes we are now seeing on Facebook. (well… I am) which is a great way for using up left over sauce and cheese.
For the recipe, read on.
Palmdale Cranberry Sauce
- 1/2 cup (100g) Caster Sugar
- 200ml Orange Juice (or water, or a mix)
- 2 cups (320g) dried Cranberries
- 1 teaspoon mixed spice
- Zest of 1 Orange
- Add the sugar and juice, stir while lightly simmering, until sugar has dissolved
- Add the rest of the ingredients and continue to stir gently and simmering until the cranberries are quite soft, enough to break when stirred.
- If sauce too thick, add a little more juice (or water). too thin, add a few more cranberries and stir/simmer a little longer. The sauce will thicken slightly when cool.
One of those recipes I mentioned above? The Cranberry Pull Apart Bread
- 1x Large Cob Loaf
- Cut the top, NOT all the way to the bottom, in a hatch pattern
- Brush combination of melted butter, chopped thyme and rosemary into the cuts and over the bread top
- Add a small piece of Brie (or any left over cheeses you have) into as many of the cuts you can
- Add a small amount of Cranberry sauce in the gaps
- You can add a few chopped Pistachio Kernels for an extra bit of wow if you like
- Put into a moderate oven 180oC – (160oC fan Forced) for 15 minutes
- Serve immediately
Not sure about how to cook your selection? Palmdale Meats, Poultry and Seafood – North Adelaide – are always here to help you. Call in to Palmdale Village Meats in the North Adelaide Village, 81 O’Connell St, North Adelaide.
There’s 2 hours free parking in the North Adelaide Village Centre, come and see us.