A distinctly Middle Eastern Cranberry and Pomegranate Sauce

Is it just me or is everyone struggling with the sudden onset of the festive season? I’m not nearly ready for it yet but that doesn’t mean that I’m not enjoying all the food that the new season has to offer. I love cranberries in particular; their jewel brightness and tangy flavour are the perfect accompaniment to cheese and I am known to add it to homemade mince pies to counteract the often cloying sweetness of shop-bought mincemeat. This is my version, the one with the distinctly Middle Eastern edge. You can make it ahead of the actual festive season and freeze it for a few months so you’ll always have it to hand (don’t forget to portion it first!).

Cranberry Sauce

Ingredients

300g fresh cranberries
1 orange, zested and juiced
2-4 tbsp pomegranate molasses, dial up or down according to your personal taste
2-4 tbsp unrefined granulated sugar, dial up or down according to your personal taste
1 tsp ras-el-hanout

How I make it

Place all the ingredients into a small saucepan and bring to the boil. Turn down the heat and simmer for around 10 minutes, stirring constantly until all the berries have burst but have not quite lost their shape. I like mine to be quite sharp to provide a contrast to the rich seasonally-inspired dishes that you would normally serve with it so I dial up the molasses and dial down the sugar.

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