There’s something very rewarding about making your own cranberry sauce for Christmas – and giving it as a gift is even more rewarding.
Here’s how we make ours.
100g light muscovado sugar
6 tbsp port
2 cardamon pods
2 cinnamon stick
½ tsp nutmeg
- Place all ingredients in a pan and simmer for 10 minutes until the sauce thickens and the cranberries start to burst.
- Take off the heat, and allow to cool to room temperature.
- Store in the fridge in a clean glass jar, or freeze for up to 2 months.