Delia Smith Cumberland Sauce Food

REALLY SIMPLE CRANBERRY SAUCE

Really simple cranberry sauce image

Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients

Provided by Sara Buenfeld

Time 15m

Number Of Ingredients 3

Ingredients

100g light muscovado sugar
100ml orange juice, fresh or from a carton
250g pack fresh or frozen cranberries

Steps:

Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

Nutrition Facts : Calories 56 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Sodium 0.01 milligram of sodium

CUMBERLAND RUM OR BRANDY BUTTER

Cumberland Rum or Brandy Butter image

This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie. See related recipe below.

Categories Gravy, sauces, dressings and stock Easy Entertaining Christmas: Stuffings and Sauces Christmas: Recipes to freeze Christmas: The last 36 hours

Yield Serves 8

Number Of Ingredients 3

Ingredients

6 tablespoons rum
6 oz (175 g) unsalted butter, at room temperature
6 oz (175 g) soft dark brown sugar

Steps:

You can either blend the butter and sugar together till pale, soft and creamy in a food processor or else use an electric hand whisk. When you have a pale smooth mixture you can gradually add the rum, a little at a time, beating well after each addition. Taste and add more rum if you think it needs it! Then place the butter in a freezer box or bag and transfer to the freezer. Brandy Butter variation: Use about 6 tablespoons of brandy instead of rum.

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