Adding some orange and thyme to this recipe will give your cranberry sauce an extra something special at Christmas.
Serves 6-8
less than 30 minutes
Put the juice of 2 oranges into a saucepan with 225g unrefined light muscovado sugar. Dissolve the sugar over a low heat, then increase the heat and boil rapidly for 2-3 minutes. Add 450g fresh or frozen cranberries. Bring to the boil, then reduce the heat to a simmer for 7-10 minutes, until the cranberries have softened. Stir in the leaves from 2 sprigs of fresh thyme, then set aside to cool and thicken. Serve garnished with a fresh thyme sprig. This will keep covered in the fridge for up to 1 week.
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