Cranberry Sauce

For the cranberry sauce you can use fresh cranberries instead of frozen cranberries. In this case, reduce the cooking time to 5-8 minutes.


60g brown sugar

250g freshly frosted cranberries

100ml gin


Step 1.

Place all the ingredients in a saucepan. Bring to the boil and simmer for 10-15 minutes.

Step 2

Remove from the heat and cool to room temperature. The sauce can keep chilled for 4 days, frozen for 2 months.

Good to know

a 100g: 0.44g protein (0.55% of the daily allowance)

– fats 0.17 g (0.19%)

– carbohydrates 22.70 g (5.67%)

– kcal 168.50 (9.36%)

-sodium 6.77 g (0.47%)

– total sugar 22.49 g (44.97%)

– dietary fibre 2.75 g (9.17%)

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