Quick to make on Christmas Day, you can swap fresh cranberries here for frozen – just keep an eye on them during cooking, as they won’t take as long to break down

Serves 6
 Gluten Free  Dairy Free  Egg Free  Vegan  Vegetarian 

Ingredients

75g muscovado sugar
75ml orange juice
1 large rosemary sprig
250g frozen cranberries

Method

STEP 1
Tip the sugar and orange juice into a pan over a medium heat and bring to the boil. Add the rosemary sprig and stir in the cranberries. Simmer for 10 mins until the berries are tender but still holding their shape, and the sauce is sticky.

STEP 2
Remove from the heat and discard the rosemary sprig, then leave to cool and thicken slightly before serving. Once cool, will keep covered and chilled for a week or frozen for a month. Defrost thoroughly before serving.