Cranberry & Champagne sauce
- Preparation and cooking time
- More effort
- Serves 8
- 200g golden caster sugar
- 450g fresh or frozen cranberry
- splash champagne or sparkling white wine
- STEP 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.
- STEP 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.
- STEP 3
Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.