Cranberry Sauce
By Joshua Coppard
Ingredients:
- 100g Muscovado sugar
- 50ml Verjuice
- 50ml Orange juice
- 250g Pack of fresh cranberries
Instructions:
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On a high heat add together the muscovado sugar, Verjuice and orange juice in a sauce pan.
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Reduce to simmer once the sugar, Verjuice and orange juice have combined. Add the fresh cranberries and a pinch of salt and cook until soft and tender. (The Verjuice adds a tart flavouring to the sweet sauce.) The sauce should look thick.
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Leave to cool at room temperature and then transfer to the fridge.
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Serve when ready.