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Persian cranberry sauce

Middle Eastern flavours of pomegranate molasses and orange zest bring a new dimension to traditional cranberry sauce, with a thick and chunky texture

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 37
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 0
  • Fat 0
  • Fibre 1
  • Salt 0

Nutrition per serving

  • Calories 37
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 7
  • Protein 0
  • Fat 0
  • Fibre 1
  • Salt 0

Ingredients

  • 250g fresh or frozen cranberries
  • 2 tbsp pomegranate molasses or balsamic vinegar
  • juice and finely grated zest ½ orange, plus extra zest to serve
  • 2 tbsp golden caster sugar, plus extra to taste
  • pinch of ground allspice

Tip

Top tip
The texture of this recipe is thick, like a chutney, so if you prefer a thinner consistency, add 100ml water.

Method

  1. 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.

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