More ways with cran­ber­ries

Country Life Every Week - - Kitchen Garden Cook Cranberries -

Cran­berry scones (be­low) Pre­heat your oven to 200˚C/400˚F/ gas mark 6. Put 225g self-rais­ing flour in a large bowl. Us­ing your fin­ger­tips, rub in 60g un­salted but­ter. Add 30g caster su­gar and a pinch of salt, fol­lowed by one egg and 150ml but­ter­milk. Bring these all to­gether and then fold in a gen­er­ous hand­ful of fresh cran­ber­ries. Try not to over­han­dle the dough as you shape it into a 3cm-thick cir­cle and cut rounds from it. Place on a bak­ing sheet and bake for 15–18 min­utes or un­til risen and golden. Serve with jam and cream. The tart­ness from the cran­ber­ries will make the sweet­ness of the jam all the more de­light­ful.

Per­fectly simple cran­berry sauce

Place 300g cran­ber­ries in a saucepan with a splash of wa­ter. Heat to burst the cran­ber­ries and then sprinkle with 200g caster su­gar. Add the grated zest and juice of an orange and a small splash of Port, bring it all to a boil and sim­mer for about 10 min­utes un­til thick­ened. Serve with all your fes­tive recipes, in­clud­ing the one be­low.

Cran­berry-and-camem­bert tear and share

Take an ar­ti­sanal loaf of breadand slash it across the top into a grid. Cut a whole camem­bert into slices and squash them into the cuts on the bread. Spoon some cran­berry sauce (you could use the recipe above) in be­tween the cheese, tuck in a few sprigs of rose­mary and place the loaf in a mod­er­ately hot oven for about 8–10 min­utes to melt the cheese. Serve for friends and fam­ily to tear and share.

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