- 250g fresh or frozen cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 2 tbsp pomegranate molasses or balsamic vinegar
- juice and finely grated zest ½ orange, plus extra zest to serve
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp golden caster sugar, plus extra to taste
- pinch of ground allspice
Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.
Top tipThe texture of this recipe is thick, like a chutney, so if you prefer a thinner consistency, add 100ml water.