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Cranberry sauce

This easy recipe can be made well ahead of time and kept in the fridge until you are ready to serve

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Ingredients (Makes about 250ml/9fl oz )

  • 100g/4oz fresh cranberries
  • 100ml/4fl oz cider vinegar
  • 2.5cm/1in piece fresh root ginger, peeled and grated
  • 1 cinnamon stick
  • 4 juniper berries, crushed
  • 2 cloves
  • 50g/2oz Demerara sugar

Method

Put the cranberries, vinegar, ginger, cinnamon stick, juniper berries and cloves in a saucepan and simmer until the berries begin to break up, adding a little water if it looks too dry.

Add the sugar and simmer for another 20 minutes, then remove the cloves and cinnamon stick. Check the consistency – the mixture should resemble a loose jam. If not, simmer a little longer.

Transfer the cranberry sauce to a bowl and leave to cool, then cover with clingfilm and chill in the fridge until required.



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