Happy Christmas! We’ve been asked to re-blog this post which was previously known as Thanksgiving Cranberry Sauce but it works just as well a month later. This will keep in the fridge for up to a week to have with the leftovers.
Chilli Cranberry Sauce
Gently heat 100g golden caster sugar and 175ml white wine in a saucepan. Wait until the sugar has dissolved and then bring to the boil.
Add 1/2 a mild red chilli (chopped and with seeds left in) and 300g of fresh or frozen cranberries, bring back to the boil and then simmer for about 10 minutes. You want the berries to burst but not collapse completely. Take the sauce off the heat. As it cools it will continue to cook and thicken.
(Original recipe from BBC Good Food)