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

Nutrition per serving

kcal 37
fat 0g
saturates 0g
carbs 8g
sugars 7g
fibre 1g
protein 0g
salt 0g

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

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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