Spiced cranberry sauce

• cranberries↗250g fresh or frozen g
• pomegranate molasses↗2 tbsp tbsp

  or balsamic vinegar

• orange↗½

  finely zested and juiced

• golden caster sugar↗2 tbsp tbsp

  plus extra if needed

• ground allspicepinch of

  pinch of

Step-by-step instructions

1. 1

   Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.

2. 2

   If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.