… 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 …