- 200g golden caster sugar
- 450g fresh or frozen cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- splash Champagne or sparkling white wine
A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…
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.
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.
Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.
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.