It’s a Nigel Slater unadulterated original, not too sweet,
amazing colour, takes minutes, so easy you wonder why you haven’t done this for
years. Definitely a Christmas tradition
to continue.
250g Cranberries
100g Sugar
100g White wine (last night’s cava)
6 ultra-thin shreds of Satsuma skin
Boil up for a few minutes – about 10, don’t stir too much. Put in Jar.
Keep in the fridge, serve warm - much much nicer than Ocean Spray, and a very lovely colour.
TIP. Keep a few
berries back so you can put them on the top of the Christmas pudding as our
holly NEVER has any berries on it, and real cranberries are much bigger and
better (and safer) than poisonous holly berries anyway.
Excellent with turkey bread sauce, stuffing and sprouts,
(and in Brevilles with the aforementioned) but also amazing all year round with
chicken, ham, duck and cheese……
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