Name: Cranberry & Champagne sauce
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 200g golden caster sugar; 450g fresh or frozen cranberry; splash champagne or sparkling white wine

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Cranberry & Champagne sauce

Cranberry & Champagne sauce

Barney Desmazery

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Serves 8

More effort

Prep: 5 mins

Cook: 20 mins

A star rating of 4 out of 5.1 ratingRate

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

Easily doubled

Easily halved

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g golden caster sugar
450g fresh or frozen cranberry
splash champagne

or sparkling white wine

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Nutrition: per serving

kcal116
fat0g
saturates0g
carbs28g
sugars28g
fibre2g
protein0g
salt0.01g

low

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.

Recipe from Good Food magazine, December 2007

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