The aromatic rosemary leaves and ruby port give layers of flavour to this traditional accompaniment to a Christmas feast.
Ingredients
- 25g butter
- 1 very small onion, finely sliced
- 125ml ruby port
- 200g unrefined light muscovado sugar
- Leaves from 1 fresh rosemary sprig, finely chopped
- 500g fresh or frozen cranberries
Method
- 1. Melt the butter in a saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring, to soften. Add the port, sugar and rosemary leaves and cook for a few minutes, stirring to dissolve the sugar. Increase the heat and boil rapidly for 3-4 minutes.
- 2. Add the cranberries, bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the cranberries have softened. Set aside to cool.
- 3. Transfer the sauce to a serving bowl. Serve at room temperature.
Nutritional info
Per serving: 158kcals, 2.6g fat (1.6g saturated), 0.5g protein, 30.7g carbs, 30.5g sugar, 0.1g salt