Make this spiced cranberry sauce to serve at your festive dinner table. It's thick and chunky like chutney – for a thinner consistency, just add 100ml water
Ingredients
250g fresh or frozen cranberries
2 tbsp pomegranate molasses or balsamic vinegar
½ orange finely zested and juiced
2 tbsp golden caster sugar plus extra if needed
pinch of ground allspice
Instructions
1Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.
2If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.
