Christmas preparations – cranberry and orange compôte

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Some cranberry sauces can be rather sweet. I like to make this compôte as it has a spicy tang and is not full of sugar. The cranberries are cooked with orange juice and zest, some red wine, cinnamon and cloves along with a little sugar and then port is stirred through to give it a rich flavour.

It tastes delicious with Christmas dinner as well as gammon and is equally good with cold meats, especially ham, for a Boxing Day spread. After opening, it should be kept in the fridge, but left unopened, it will last several months. The jars may contain whole cloves.

If you would like to order a jar, they cost £3.50 for 190ml.

It is also available in a 3 jar selection pack – try combining it with a spiced redcurrant jelly and an apple and sage jelly to give you accompaniments for various meats for £10.00.

Orange and olive oil cake

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I was asked to make a cake for a friend’s birthday breakfast and made this as it can be eaten with yoghurt and fruit but is not too sweet. It also has the benefit of being gluten free and having no refined sugar added. It uses unsulphured apricots (the dark ones) and ground almonds together with a boiled orange. The cake is topped with orange slices. This also makes a great pudding.

Cranberry and orange compote

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This compote has a rich flavour but is not sweet. It is the perfect match for roast turkey at Christmas and goes equally well with gammon or other cold meats. It is made with fresh cranberries and oranges, spiced with cinnamon and cloves and fortified by the addition of port. It keeps well in the fridge after opening.