Corduroy Oranges and Cranberry sauce

There are many reasons to buy a real zester (instead of just using that side of a grater). For example, that knobbly side of a grater cuts your fingers, is hard work, and doesn’t produce as much zest as it produces washing up. However, the main reason is so that you can produce corduroy oranges like this:

20151221_135136

It’s not just cooking; it’s sensory play!

Cranberry sauce

Ingredients

100g brown sugar
100ml orange juice (fresh or from a carton)
250g fresh cranberries (you could wash them and freeze beforehand)
zest of an orange
a bit of port (optional)

Method

Put the sugar and orange juice in a large pan and bring to the boil. Stick in the cranberries and orange zest. Simmer for 5-10 minutes, until the cranberries are soft but still whole. Let it cool, it will thicken. Stir in a tbsp or so of port if you want it. This will keep in the fridge for at least a week if you want.

Throwback: Lebkuchen from Christmas 2011

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