Cranberry sauce for meat
Sweet and sour cranberry sauce, its slightly astringent, slightly tart taste perfectly complements both the Christmas goose with apples and the baked duck. And for pork cooked over an open fire, this sauce is a godsend. In general, any fatty meat in combination with cranberry sauce acquires new colors of taste.
Adjust servings in the full version
Pick over the cranberries and discard spoiled or unripe berries. I used good-quality shop-bought frozen berries and only had to discard a few.
Place half a glass of water, sugar and cranberries in a small saucepan and place over medium heat. We wait for it to boil, and then boil the berries for 10 minutes over low heat.
Puree with an immersion blender, then return to the stove and reduce until thickened. This took me about 5 minutes. Taste and add a little more sugar if the sauce is too tart.
Pour the finished sauce into a gravy boat and serve with duck, goose or other fatty meat.