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Cranberry & Champagne sauce

Cranberry & Champagne sauce

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

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

  • Easily doubled
  • Easily halved
  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal116
fat0g
saturates0g
carbs28g
sugars28g
fibre2g
protein0g
low insalt0.01g
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Ingredients

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2007

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Overall rating

Rating: 4 out of 5.1 rating
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