Wild Cranberry Sauce is a modern British recipe (based on an American original) for a classic sauce to accompany turkey and game meats made from wild cranberries in a lightly--spiced white wine and apple sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Cranberry Sauce.
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This is a classic American-style cranberry sauce made with wild cranberries (but substituting farmed cranberries makes no real difference). You can make this sauce with fresh cranberries or using preserving fruit through canning preserved cranberries in water.
Ingredients:
500g wild cranberries
4 tbsp white wine vinegar
120ml dry white wine
4 tbsp water
100g apple sauce (add more or less to thicken and sweeten to personal taste)
finely-grated zest of 1/2 an orange
3cm piece of ginger, grated
pinch of ground allspice
pinch of ground cloves
2 tbsp runny honey
Method:
Place the cranberries in a food processor and pulse to chop (otherwise mash coarsely with a potato masher, then mash more finely with a fork). Turn into a bowl, add the water and vinegar then set aside to macerate over night (stir about 3 times during this period).
The following morning, pass the mixture through a fine-meshed metal sieve, pressing down with a fork to extract as much of the juices as possible.
Combine all the ingredients in a small pan, place over medium heat and bring to a simmer, whisking, cooking until thickened.
The sauce will keep in the refrigerator for up to a week. It can be served hot or cold and goes well with turkey, game birds and hams.
Don't discard the left-over skins in the strainer, it can be used to make fruit scrap vinegar.
