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Cranberry, Gin & Rosemary Sauce
A cranberry sauce with a boozy secret. The juniper hit of gin is perfect paired with seasonal cranberries, mellowed out with a splash of orange and a sweet spoonful of thick-cut marmalade. Your Christmas turkey won't settle for anything else.
Ingredients
- 175g cranberries
- 100ml gin
- 30g Demerara sugar
- 1 sprig of fresh rosemary
- 1 tbsp marmalade
- Sea salt, to taste
Prep: 5 mins | Cook: 15-20 mins
Method
1. Tip the cranberries into a small pan. Pour in the gin, and add the Demerara sugar, rosemary and 1 tbsp marmalade. Bring to a gentle boil, stirring often, then turn the heat down a little and simmer for 15-20 mins till the cranberries have burst and formed a thick sauce.
2. Lift out the rosemary sprig. Taste and add a pinch more sugar or a pinch of salt if you think the sauce needs it. Serve warm or cold with roast turkey, chicken, venison, lamb or ham.
3. This sauce makes a great glaze for roast ham. Boil your gammon as you normally would, then place in a roasting tin and slice off the skin. Score the fat and spoon over the cranberry sauce to lightly coat then bake, spooning over a little more cranberry sauce halfway through the cooking time.
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