Cranberry sauce with gin and rosemary

• cranberries200g g

  fresh or frozen

• golden caster sugar↗100g g
• rosemary sprig↗large
• gin↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Combine the cranberries, sugar and rosemary in a saucepan with about 100 ml of water. Cook over low heat for about 15 minutes, stirring occasionally, until all the berries swell and the sauce thickens to a syrup-like consistency. Fresh cranberries thicken the sauce faster than frozen ones, so the process may take a bit longer, but be careful that the sauce does not turn into jam.

2. 2

   Remove the rosemary and stir in the gin. Cook for another 1 minute, then let cool. Store, covered, in the refrigerator for up to three days.