Cranberry sauce with a ginny twist

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… and a sprig of rosemary …

Serves: 8 – 10

Ingredients:
  • 200g cranberries, fresh or frozen
  • 100g golden caster sugar
  • Rosemary sprig
  • 4 tbsp gin

Method:

  • 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!

 

Update:

Your Ginblogger has just made this, to freeze for Christmas, using Whitley Neill’s Pink Grapefruit Gin – and the sauce is delicious … 

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