Spiced cranberry and redcurrant sauce

40 minutes


  • 150g of cranberries
  • 50g of redcurrants
  • 1 tbsp of honey
  • 2 tbsp of brown sugar
  • cassia stick, 7cm
  • 6 cloves
  • 1 tsp ground ginger
  • 175ml of water
  • 1 orange, zest only
  • vinegar, splash


Add the cranberries, honey, brown sugar, cassia bark, cloves, ginger, water, orange zest and vinegar to a saucepan and bring to the boil
Cover the pan and simmer, stirring occasionally, for 30 minutes, or until the berries have burst and the mixture is thickened
Transfer the sauce to a bowl and allow to cool to room temperature before serving. Alternatively, decant into warm sterilised jars, place the lids on and cool before storing in a cool, dry place