Description
Makes about 4 cups (1 litre)
Ingredients
Scale
- 500 g cranberries (fresh or frozen)
- 1 cup (250 ml) orange juice
- 1 cup (250 ml) pomegranate juice
- 2 cups sugar (400 g) (I used Demerara but any caster is fine)
- Zest of 1 orange (reserve a small amount for garnish)
- 2 cinnamon sticks (or 1 tsp ground)
- 3 whole cloves (or 1/2 tsp ground)
- 3 Tbsp port or other fortified wine (or use a triple sec for more intense orange flavour)
- 2 Tbsp pomegranate syrup (optional)
- 1 cup fresh pomegranate seeds
Instructions
- Throw it all in a pot (except the fresh pomegranate seeds) and bring to a boil, then simmer over low heat until the berries have mostly all popped and it’s thickened (about 1/2 hour). It will thicken more as it cools, so don’t cook too long.
- Taste as you go and add more sugar if needed (this will depend on your berries). If it gets too thick, simply add more booze!
- Once it’s cooled enough to touch, remove cinnamon sticks and cloves (if you can find them in the sauce), then add pomegranate seeds.
- Sprinkle a little of the reserved orange zest on the bowl when you serve.