The main work of preparing the Christmas Roast usually falls on one person and their day is often far from relaxing; they seem to miss out on the fact that it is a feast day and we should enjoy food and good company on such a day. Over the next few weeks, I shall attempt to write blogs aimed at lessening the load on such people.
So its the 1st December and by now you should have ordered your roast, If you have not, then stop reading now and do it!. The choice of which meat to roast on the day will depend on personal preference, finance and who is coming over on the Big Day (For the record, the Beautiful Wife and I shall be having a duck on the day as there will be only two of us). You also need to by some vacuum packed chestnuts - today. You do not want to be faced with a chestnut crisis on the 24th!
Do not even think about buying cranberry sauce.
Cranberries are a really good foil to most roast meat as the natural acidity cuts through any fat but most commercial sauces are far too sweet and hence, do not offer the acid hit that is required. It could not be simpler than to make your own.
Cranberry Sauce
400gms of Cranberries
Water
250gms of caster sugar
Pop the berries in a pan and add enough water to "cover" (be aware that cranberries float). Boil the berries, they will make a very satisfying soft popping sound as the berries split. You should get it to the point at which you have a sludgy liquid. Add the sugar and stir to dissolve and bring back to the boil. Boil for about 5 minutes, you are not looking to make a jam but you want some thickness. Pot into sterilized jars and put in a safe place to await the big day.
These also make a great present if you are lucky enough to be invited to a Christmas Lunch where you don't have to cook!
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| Cranberries and water |
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| Boiling the sauce |
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| Potted and ready |
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