Spiced cranberry sauce
Easy
Prep:
Cook:
Make this spiced cranberry sauce to serve at your festive dinner table. It's thick and chunky like chutney – for a thinner consistency, just add 100ml water
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- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molassesor balsamic vinegar
- ½ orangefinely zested and juiced
- 2 tbsp golden caster sugarplus extra if needed
- pinch of ground allspice
Nutrition: Per serving
- kcal37
- fat0g
- saturates0g
- carbs8g
- sugars7g
- fibre0.2g
- protein2g
- salt0g
Method
step 1
Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.
step 2
If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.
