Cranberry sauce

Serves: 8

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 225 gram(s) fresh or frozen cranberries, thawed
• Zest and juice of 3 mandarin oranges
• 175 gram(s) golden caster sugar
• 3 tablespoon(s) sweet red vermouth

Method

1. Put the cranberries into a pan with the mandarin orange zest and juice, sugar and vermouth. Stir everything together, then bring slowly to the boil.
2. Reduce the heat and simmer for 5-10min, stirring occasionally, until the cranberries have burst and the sauce has thickened.
3. Prepare ahead Make the sauce, cool, then tip into a sealable container and chill for up to two days or freeze for up to one month. Thaw overnight at cool room temperature. Remove from the fridge 1hr before serving. To serve Reheat in a pan for 5min until warmed through.

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