You will need...
- 340g fresh cranberries
- 200g sugar
- 45ml cherry brandy
- 75ml brewed Earl Grey Tea (using just 1 tsp of loose tea or 1 tea bag). Alternatively, if you want to enhance the cherry flavour kick of the brandy, use Japanese Cherry Blossom Tea
Serves 8–10
Method...
1. Pop everything into a pan and let it bubble away gently, stirring occasionally with a wooden spoon. The berries will start to pop after about 10 minutes.
2. Cranberries are rich in pectin, so the sauce will thicken as it cools. Don’t worry if it looks runnier than you’d expect — it’ll set beautifully once cooled.
3. When the berries have burst, give the sauce a final, vigorous stir to crush them into the liquid. Taste (careful, it’s hot!) and see if it needs a touch more sugar, or, if you find it too sweet — unlikely, but possible — a squeeze of lemon juice.
4.Transfer the sauce to a bowl and let it cool completely.
Make Ahead Tips:
This sauce is brilliant for prepping in advance. You can make it up to a week ahead and store it in the fridge, covered. Just stir it well before serving. If it’s jellified too much, give it a good mash with a fork. It also freezes beautifully for up to a month; just thaw overnight at room temperature and stir well.
This recipe has become a tradition in my kitchen, and I hope it will in yours too. That pop of sharp, fruity sweetness is just unbeatable!
