Middle Eastern flavours of pomegranate molasses and orange zest bring a new dimension to traditional cranberry sauce, with a thick and chunky texture
Ingredients
- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molasses or balsamic vinegar
- juice and finely grated zest 0.5 orange, plus extra zest to serve
- 2 tbsp golden caster sugar, plus extra to taste
- pinch of ground allspice
Method
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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.