I attended an event in London in September which featured Marco Pierre White showing us how to cook the perfect Christmas Lunch. It was delicious and I loved the simplicity of his cranberry sauce. It got me thinking about the cranberry sauce I make every winter once cranberries are available, and I wondered if I could make a simpler version. Using a microwave.
It is wonderful and simple. I used my microwave rice cooker- with the insert removed- as it has a tight fitting lid, to cook the sauce. My microwave is 850W, so you may need to adjust your times accordingly if yours is a different power. But at 7 minutes, about half of the cranberries had popped, which is what you are looking for.
It will seem very wet and runny when you take it out of the microwave. I had to wait five minutes for mine to cool before I could get the sealed lid off, but when I did the sauce was already looking thicker. This made the right amount to fill a 0.5 l Kilner jar. Keep in the fridge until needed.
- 300g packet of cranberries
- 200g sugar
- juice and zest 2 clementines
- cinnamon stick
- cup of apple juice (about 100ml of liquid total)
- Put all the ingredients into a microwaveable bowl, ideally one with a lid.
- Stir.
- Microwave on high for 7 minutes.
I may just try this and I have one of those microwave rice cookers too 🙂
Thank you for sharing.
I can’t cook rice in it so I might as well get the use from it @pinkoddy!