Roasted parsnips with salted honey almonds
Baby parsnips are far more tender than the regular variety, and delicious in this side dish. You can easily make this vegan by swapping the honey for maple syrup
Orange & maple cranberry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 75g light brown soft sugar
- 2 oranges, zested and juiced
- 3tbsp maple syrup
- 250g cranberries
Method
- STEP 1
Tip the sugar, orange zest and juice and maple syrup into a small pan and heat over a medium-low heat, stirring, until the sugar has melted and the mixture is simmering.
- STEP 2
Stir in the cranberries and cook for 5-10 mins, stirring occasionally, until the mixture has thickened and the cranberries have become tender but are still holding their shape. Will keep chilled for five days or frozen for up to three months. Leave to cool first.
