Although it’s true that we can enjoy cranberry sauce all year long, I love to make it myself the minute those jewel bright tart berries hit the market. Here’s a quick recipe for a sauce with a distinctly exotic edge which you can make ahead and jar up ahead of the festive season. It’s perfect with cheeses, Middle Eastern grain-based salads, all manner of spicy tangines, sumptuous nut roasts and fluffy roast potatoes.
Makes one 500ml jar
300g fresh cranberries
2 large oranges, 1 zested and both juiced
2-4 tbsp pomegranate molasses, dial up or down according to your personal taste
2-4 tbsp date molasses, dial up or down according to your personal taste
1 tsp ras-el-hanout
1 star anise
How I make it
Place all the ingredients into a small saucepan and bring to the boil (I like mine quite tangy so I add more pomegranate molasses and less date molasses). Turn down the heat and simmer for 10-15 minutes, stirring constantly until all the berries have burst and have taken on a jammy texture. Transfer the mixture – including the star anise – to a warm sterilised Kilner jar, cover with a paper disc, seal and store in a cool place. Once opened store in the refrigerator for up to a week.