Trafalgar Square.
Milla and Betsy Sharing a nap on the sofa.
That’s where I feel I am right now, buried under a mountain of work. In the last couple of weeks I’ve had to undertake some training and attend meetings in the evenings and losing that little bit of time has been tricky to manage.
I thought I’d been smart in scheduling some recipes for last week yet something went wrong with Friday’s Seville Orange Marmalade recipe and it’s going to need re-writing this week.
So while I surf through the post-festive surge of work, I hope you’ll forgive me for being a little quiet here this week. I think it is an end of January funk kind of week and like last year I’ll be sharing some pictures while I work my way through the to do list.
A most lovable pickle.
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
120ml water
- 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.
