Persian cranberry sauce

christmas christmas day christmas dinner christmas lunch christmas roast christmas side dish condiment festive fruit sauce low fat make ahead sauce side dish winter xmas

N/A

Source

Ingredients

250g fresh or frozen cranberries

2 tbsp pomegranate molasses or balsamic vinegar

juice and finely grated zest 0.5 orange , plus extra zest to serve

2 tbsp golden caster sugar , plus extra to taste

pinch of ground allspice

Method

Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.