Cranberry & Champagne sauce
Add a bit of bubbly and give this Christmas classic a fresh new taste
- Prep: 5 mins
Cook: 20 mins
- Serves 8
- Moderately easy
Ingredients
- 200g golden caster sugar
- 450g fresh or frozen cranberries
- splash Champagne or sparkling white wine
Making ahead?
Make the sauce up to the point before adding
the Champagne, then keep covered in the fridge
for 5 days, or freeze for up to 2 months. To reheat,
defrost if frozen, then heat over a gentle flame until
sticky. Stir in the Champagne, then allow to cool
completely before serving.
Method
-
Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.
-
Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.
-
Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.
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