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
STEP BY STEP RECIPE
Place all the ingredients in a saucepan. Bring to the boil and simmer for 10-15 minutes.
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%)