So, as Thanksgiving and Christmas are approaching it’s time to start making those holiday recipes. For all you lazy ducks out there, they currently have cranberry jelly/ sauce in the Foreign Food Mart in Itaewon . So get your ass down there fast. This is the fist year I have ever seen it, although I have been making my own for the past three years. You can use dried or frozen cranberries. Frozen ones are sold at Homeplus, and Emart, and the dried Ocean Spray ones are at Costco, and the Foreign Food Mart.

The cranberry jelly is a lot like jam, and it lasts incredibly well. I usually make a batch for Thanksgiving, although I am not American, I am more than willing to celebrate any occasion that involves food. Then if there is plenty of  it left over I have it all ready for Christmas.

We were hoping to go to Ireland this year but we have to work on Christmas Eve and Boxing Day, which made it a no-go for us. Before you feel too sorry for us though, we shall be jetting off to Hong Kong on the 27th to celebrate New Years Eve.  So, all of my friend that are not going anywhere for Christmas should count themselves very lucky that I shall be here to cook them a lovely Christmas dinner. I might even stretch to a turkey this year.


300g dried cranberries (you can also use the frozen ones from Homeplus)v

600ml of orange juice

1 orange (zest, and fruit)

8 tablespoons of sugar

1 glass of red wine (optional)


Put the cranberries in a saucepan then add the orange juice , and sugar, and bring to the boil. Pu the orange zest, and orange segments into the saucepan. Pour in the wine, and continue to simmer on a low to medium heat for 30-40 minutes. Or until the liquid has reduced and the sauce has thickened. When the sauce is done put into a container and leave to set in the fridge for a few hours. The jelly will keep in an airtight container for several months, if you don’t use it all. Voilà, home-made cranberry sauce. Happy Holidays!



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