Cranberry Sauce

It’s so easy to make your own – and it’s so much fruitier than the shop-bought jars.

saucesSERVES 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