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Sauce for Goose

Cranberry and Rhubarb Sauce Recipe

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.