Serves:8

Ingredients

300g pack fresh cranberries
Juice 1 clementine
75g light brown muscovado sugar

Method

1. Place the cranberries in a small pan.  Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water.  Add to the pan and gently bring to the boil.  reduce the heat and simmer for 5 minutes, or until the berries start to burst.
2. Add the sugar and stir.  Simmer for 7-10 minutes, or until the sauce is thick.  Transfer the sauce to a small bowl.  Serve warm or cold.

Get ahead

Make the sauce up to 1 week in advance, cover and keep in the fridge.  Stir well before serving.  

To freeze

Make as above and freeze up to 1 month ahead.  Defrost thoroughly overnight and stir well before serving hot or cold.

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