A tiny hint of chilli lifts this cranberry sauce to a whole new tastebud-tingling level
Ingredients
- 100g golden caster sugar
- 175ml white wine
- ½ mild red chilli, chopped, seeds left in
- 300g frozen or fresh cranberries
Method
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Gently heat sugar and wine in a saucepan. Once sugar has dissolved, bring to the boil.
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Tip in the chilli and cranberries, return to the boil, then turn the heat down and simmer for about 10 mins until the berries have popped but not completely collapsed. Take off the heat. The sauce will continue to cook with the heat from the pan, then thicken as it cools.