Alcoholic cranberry sauce

• soft light brown sugar↗100g g
• kirsch50ml ml
• cherry juice↗50ml ml
• fresh or frozen cranberries250g g

Step-by-step instructions

1. 1

   Pour the sugar, kirsch and juice into a small saucepan over medium‑low heat and bring to a boil. Cook for 2‑3 minutes until the sugar dissolves, then add the cranberries.

2. 2

   Simmer for 5‑10 minutes until the cranberries become soft but retain their shape. Remove from heat, transfer to a serving dish and let cool. Store in the refrigerator for up to a week or freeze for up to three months. Bring to room temperature before serving.