Roast Cranberry & Clementine Sauce

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the shallot. Scoop it into a small, ovenproof dish. Tip in the cranberries and add the sugar. Finely grate in the zest from the clementine. Squeeze in the juice.

2. Drop the cloves and star anise into the dish. Snap the cinnamon quill in half. Lightly press the cardamom pods with the flat of your knife or the back of a spoon to just open them. Add the spices to the dish with 4 tbsp water and stir to mix. Slide into the oven and roast for 25 mins, stirring halfway through, till the cranberries have burst, darkened and formed a thick sauce. You can turn the oven off for the final 5 mins cooking time, and let the residual heat finish cooking the cranberries.

3. Pick out the cloves, star anise, cinnamon and cardamom pods. If the sauce is a little too thick, stir in a few tbsp water or vegetable/chicken stock till you get the consistency you want. Serve the sauce with roast turkey, chicken, ham, venison or beef, or spooned over baked brie with crackers for scooping.

4. Get Ahead
This sauce will keep in the fridge for up to a week, or you can freeze it for up to 3 months. It's drier than a traditional cranberry sauce, so if you reheat it in a pan add a splash of water. The thicker sauce is great for adding to cheese toasties, or spreading on toast before topping with sliced cheddar, brie or stilton and grilling.