Cranberry & Champagne sauce
Add a bit of bubbly and give this Christmas classic a fresh new taste
- Prep:5 mins
Cook:20 mins
- Serves 8
- More effort
Nutrition per serving
- kcal 116
- fat 0g
- saturates 0g
- carbs 28g
- sugars 28g
- fibre 2g
- protein 0g
- salt 0.01g
Ingredients
- 200g golden caster sugar
- 450g fresh or frozen cranberries
- splash Champagne or sparkling white wine
Tip
Making ahead?Make the sauce up to the point before adding the Champagne, then keep covered in the fridge for 5 days, or freeze for up to 2 months. To reheat, defrost if frozen, then heat over a gentle flame until sticky. Stir in the Champagne, then allow to cool completely before serving.
Method
Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.
Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.
Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.
