Cranberry & Champagne sauce

Cranberry & Champagne sauce

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(1 ratings)

Prep: 5 mins Cook: 20 mins

More effort

Serves 8
Add a bit of bubbly and give this Christmas classic a fresh new taste

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal116
  • fat0g
  • saturates0g
  • carbs28g
  • sugars28g
  • fibre2g
  • protein0g
  • salt0.01g
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Ingredients

  • 200g golden caster sugar
  • 450g fresh or frozen cranberry

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • splash Champagne or sparkling white wine

    Champagne

    sham-pain

    A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…

Method

  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.

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Comments (2)

lindfsw1's picture
4

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!

butlins12's picture

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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