Serves:8

Ingredients

300g pack fresh cranberries
Zest and juice of 1 clementine
75g light brown muscovado sugar
 

Method

1 Place the cranberries and clementine zest in a small pan. Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water. Add to the pan and gently bring to the boil, reduce the heat and simmer for 5 minutes, or until the berries start to burst.

2 Add the sugar and stir. Simmer for 7-10 minutes, or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold. 

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