Persian cranberry sauce

• fresh or frozen cranberries250g g
• pomegranate molasses↗2 tbsp tbsp

  or balsamic vinegar

• orange↗juice and finely grated zest 0.5

  juice and finely grated zest 0.5

• golden caster sugar↗2 tbsp tbsp

  plus extra to taste

• ground allspicepinch of

  pinch of

Step-by-step instructions

1. 1

   Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.