Spiced cranberry and redcurrant sauce

Serves 6
40 minutes

Ingredients

  • 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

Method

1
Add the cranberries, honey, brown sugar, cassia bark, cloves, ginger, water, orange zest and vinegar to a saucepan and bring to the boil
2
Cover the pan and simmer, stirring occasionally, for 30 minutes, or until the berries have burst and the mixture is thickened
3
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