Cranberry & Champagne sauce
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
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- 200g golden caster sugar
- 450g fresh or frozen cranberry
- splash champagneor sparkling white wine
Nutrition: per serving
- kcal116
- fat0g
- saturates0g
- carbs28g
- sugars28g
- fibre2g
- protein0g
- salt0.01glow
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.
