Cranberry and Gin Sauce
This is great to serve with a festive meal but is also brilliant with a cheese board or to liven up canapes, sandwiches and snacks. Most of the alcohol is cooked off but if you prefer an alcohol free version use orange juice or just water instead.
300g fresh cranberries
1 stick of cinnamon
2 star anise
Brown sugar to taste-you will need about 4-6 tablespoons
Take off the peel of the lemon in one large strip using a peeler.
Place the gin, lemon peel and spices in a saucepan and gently heat.
Add the cranberries and stir well, keep cooking on a gentle heat.
After about 5 minutes the cranberries will start to pop, add a couple of spoonful of sugar and stir. Cook for a further 5 minutes so that the sauce thickens as the cranberries pop then remove from the heat. Taste and add sugar and lemon juice to your taste; I like my sauce quite sharp but this is down to your personal taste.
This will keep in the fridge for a week in a sealed container or can be frozen. I usually keep some in the fridge and the other half in the freezer for later use.