Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Cranberry sauce
Burnt butter, maple syrup, apple, thyme & spiced rum
20 mins
Not Too Tricky
serves 8
About the recipe
Cranberry sauce is a great thing to make at this time of year. It’s not only good with roasted meats, but can be used in gravies, stews or even a sweet dessert, like my Frangipane tart on page 244 of Jamie Oliver's Christmas Cookbook – leftovers need never go to waste!
Recipe From
Ingredients
4 eating apples
50g unsalted butter
2 tablespoons maple syrup
4 sprigs of fresh thyme
300g fresh or frozen cranberries
50ml quality spiced rum
Top Tip
GET GIFTING – Cranberry sauce makes a great gift – feel free to double or triple the recipe, decant while hot into sterilized jars (see page 312 of Jamie Oliver's Christmas Cookbook), and give to family and friends. It’s delicious, and will save them a job, too. It keeps happily in the fridge for a good few weeks.
Method
- Peel and core the apples, then roughly chop and put aside.
- Melt the butter in a large pan on a medium heat until golden and bubbling.
- Stir in the maple syrup and when it’s just beginning to lightly caramelize, strip in the thyme leaves and add the apples, cranberries and spiced rum.
- Leave to cook and reduce with the lid on for around 15 minutes, or until the apples have softened and the sauce is nice and thick.
- Keep an eye on it and stir occasionally, adding a splash of water to loosen or removing the lid for the last few minutes to let it thicken up – it’s your responsibility to get it to the consistency of your liking.
- Have a little taste – I like the balance between natural sweetness and acidity, as it really helps to cut through the richness of the meat you’re serving it with, but add a touch more maple syrup, if you want to.
- Transfer it to a serving bowl, let it cool to room temperature, then cover and chill in the fridge, until needed.
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