Ingredients (Makes about 250ml/9fl oz )
- 100g/4oz fresh cranberries
- 100ml/4fl oz cider vinegar
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 cinnamon stick
- 4 juniper berries, crushed
- 2 cloves
- 50g/2oz Demerara sugar
Put the cranberries, vinegar, ginger, cinnamon stick, juniper berries and cloves in a saucepan and simmer until the berries begin to break up, adding a little water if it looks too dry.
Add the sugar and simmer for another 20 minutes, then remove the cloves and cinnamon stick. Check the consistency – the mixture should resemble a loose jam. If not, simmer a little longer.
Transfer the cranberry sauce to a bowl and leave to cool, then cover with clingfilm and chill in the fridge until required.