Cranberry Sauce

Dressings

9 Dec

Cranberry Sauce

Ingredients

150g light brown sugar
100ml Orange Juice
1 tsp ground cinnamon
250g fresh or frozen cranberries
2 tbsp Brock and Morten Raspberry Balsamic Vinegar

Method

Add the sugar, orange juice, cinnamon and Brock and Morten Raspberry Balsamic Vinegar to a pan and bring to the boil.

Add the cranberries and simmer until soft, but still retaining their shape. This should take around 10 minutes. Remove from the heat and gently crush the cranberries until they are at your desired consistency. You don’t have to do this if you would like them to look fuller.

The sauce will cool and thicken and can be kept in the fridge for a week. Allow to come up to room temperature before serving.