… and a sprig of rosemary …
Serves: 8 – 10
- 200g cranberries, fresh or frozen
- 100g golden caster sugar
- Rosemary sprig
- 4 tbsp gin
- Tip cranberries, sugar and rosemary into a pan with 100ml water. Cook over a low heat for 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened to a syrupy consistency. (Fresh cranberries thicken more readily than frozen, so be careful not to let your sauce become jam)!
- Remove rosemary and stir through your gin. Cook for one minute more, then leave to cool.
Thank you to BBC Good Food for this tasty recipe!
Your Ginblogger has just made this, to freeze for Christmas, using Whitley Neill’s Pink Grapefruit Gin – and the sauce is delicious …