Ballymaloe Cranberry Sauce is traditionally eaten with roast turkey and ham at Christmas. However, this sauce is delicious at any time of year with roast chicken, duck, goose or brie type cheeses. Cranberries are also well known for their health giving antioxidants, which help to prevent infections and disease. Delicious year round this specialty from Ballymaloe of County Cork has quite a pedigree.
Ballymaloe Cranberry Sauce is as natural as it can be, with only water and sugar added to create this fruit-filled classic. We use whole cranberries and employ a slow-cook method, to get the deep flavor the sauce has become known for. Perfect with roast turkey or chicken, it’s also great with cheese and in sandwiches.
Ingredients
- Cranberries (60%) (USA)
- Sugar
- Water
About Ballymaloe
In June of 1964, Myrtle Allen first opened the Yeats Room at Ballymaloe, offering guests the opportunity to dine in an Irish Country House. From the first day it opened, Myrtle Allen, as the cook, was intent on using the fantastic and completely natural ingredients from her farm and the local area. This philosophy has earned Ballymaloe recognition as one of the best places for food in Ireland. Her family and their food business have maintained their sacred traditions ever since.
Try their recipe for Toasted Chicken & Camembert Ciabatta with Ballymaloe Cranberry Sauce. A good creamy Camembert contrasts wonderfully with the tart but sweet Cranberry Sauce. Combined with nicely seasoned chicken and peppery rocket, they ensure that this ciabatta is packed with flavor.
