Cranberry & Champagne sauce

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.
2. Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.
3. Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.

Making ahead?

Make the sauce up to the point before adding the Champagne, then keep covered in the fridge for 5 days, or freeze for up to 2 months. To reheat, defrost if frozen, then heat over a gentle flame until sticky. Stir in the Champagne, then allow to cool completely before serving.

Per serving

116 kcalories, protein 0g, carbohydrate 28g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.01 g

Latest comments and suggestions

• Butlins

  09 December 2007

  Butlins commented on this recipe

  Caramelising the sugar first gives a really nice toffee undercurrent to this sauce. I've upped the sugar a little, to taste, afterwards - about 50g. Maybe I just had a particularly sharp batch of cranberries? It's a fairly dramatic moment when you first tip the cranberries into the molten caramel, though, because of the heat difference. Initially you end up with a pan full of little toffee cranberries held together with spun sugar, which gave me idea for trying the same with with larger red berries deliberately for 'finger food'-sized versions of toffee apples, using cocktail sticks. I dipped them, and then air dried/cooled/hardened them by sticking them on a sheet of baking parchment. Possibly more appropriate for a Bonfire Night dessert platter, but I enjoyed them anyway.

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• Suzanne

  03 January 2008

  Suzanne rated and commented on this recipe

  

  It's rare that we don't finish a bottle of bubbly in my house, but this Christmas I felt I had to make use of a leftover glass, so I made this lovely sauce. I have to say, I found making the caramel a little tricky (I think I had the heat up too high) so instead I went for an alternative method, simply putting the Champagne, cranberries, sugar and a little water into a pan and simmering until it all came together into a wonderful, sticky jam. I would also recommend Nigella Lawson's tip of taking the jam off the heat while still very runny - the high pectin levels of cranberries mean it will set perfectly even if it doesn't look quite done. Delicious!

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Ingredients

• 200g golden caster sugar
• 450g fresh or frozen cranberries
• splash Champagne or sparkling white wine

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 200g golden caster sugar
• 450g fresh or frozen cranberries
• splash Champagne or sparkling white wine

Per serving

116 kcalories, protein 0g, carbohydrate 28g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.01 g

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