Persian cranberry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molassesor balsamic vinegar
- juice and finely grated zest 0.5 orangeplus extra zest to serve
- 2 tbsp golden caster sugarplus extra to taste
- pinch of ground allspice
Nutrition: per serving
- kcal37
- fat0glow
- saturates0g
- carbs8g
- sugars7g
- fibre1g
- protein0g
- salt0g
Method
step 1
Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.
