We always have this on Christmas Eve with Ham and Stuffed Potato Skins. Many people have it as part of their Christmas Lunch and very tasty it is too. It’s just such a versatile dish. The sweet/sour tang cuts through any rich foods such as turkey, ham or goose, and it’s jewel ruby-red colour it seems made for for the festive table. If you add to that the fact it can be made in advance and sit either in your fridge or freezer quite happily until it is reheated it’s a winner of a dish. It feels really good to get ahead and this dish enables you to do just that.
This recipe is a classic one so there is nothing very new here. I have just tweaked it a little with some red currant jelly and a few dried cranberries but that’s just my personal preference. Continue reading