About half way through cooking our goose I decided I was going to create something other than the plain cranberry sauce I had planned. Ordinarily we’re so busy so a long lazy day of cooking is the perfect time to try something different.
I took a look around for a few flavours I thought would go with the meat and season and come up with a fruity combination of rhubarb, cranberry and satsuma. Luckily for me this is a marvellous combination which produces a sharp, sweet and delicious sauce.
Cranberry and Rhubarb Sauce
400g (a punnet) of cranberries
454g rhubarb, chopped
200g caster sugar
1 small satsuma, squeezed
- Put all of the ingredients together in a pan and heat gently until the sugar has dissolved.
- Once the sugar has dissolved, bring the mixture to a simmer.
- Simmer gently for an hour stirring from time to time.
- The rhubarb should break up and the cranberries should pop.
Can be served warm or cold.
Makes enough for a feast and lots to go with leftovers.
To save either store in the fridge in an airtight container for a couple of weeks or pour into sterilised jars when hot and seal to keep for longer.