Copas Cranberry Sauce
Roast turkey and cranberry sauce are a match made in heaven and vital for the Christmas table. We love our Cranberry sauce quite thick with lots of texture but if you prefer more of a sauce just reduce for a little less time. The sauce will thicken when it cools so remove from the heat when it is still runny.
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Ingredients
450g (1lb) cranberries
225g (8oz) granulated sugar
50ml (2floz) Port
50ml (2floz) cider vinegar
pinch of ground all spice
pinch of ground cinnamon
finely grated zest and juice of 1 orange
Method
1.Measure all the ingredients except the orange juice into a saucepan. Bring to the boil over a medium-high heat. Reduce to a simmer and cook until thickened for about 20 – 25 minutes, stirring from time to time. Remove from the heat and stir in the orange juice.
2.In an Aga cook uncovered in the simmering oven for approximately 1 hour.
3.Serve warm or cold. Cook and keep covered in the fridge for up to 4 weeks, or freeze for up to 3 months.