It’s so easy to make your own – and it’s so much fruitier than the shop-bought jars.
SERVES 8
PREP 2 MINS
COOK 10 MINS
250g fresh or frozen cranberries
100g golden
caster sugar
4 crushed juniper berries
2tbsp vodka
1 Tip the cranberries into a pan with the sugar, juniper berries and vodka. Stir over a low heat until the sugar has dissolved.
2 Bring to the boil then reduce the heat and simmer for 5-8 mins, stirring occasionally, until the cranberries ‘pop’ and the sauce has thickened slightly. Allow to cool and pour into dish (it will thicken a little more on cooling). Cranberry sauce will keep in the fridge for about a week.
PER SERVING: 62 CALS, 0g FAT (0g SATURATED), 13.5g CARBs