published
in Recipes
Method
Cook the shallot in butter until soft. Add the rest of the ingredients, and season. Simmer until the cranberries are soft. Purée in a liquidiser then sieve into a saucepan. Simmer for 10 minutes - it will thicken slightly. Heat gently when ready to use.
Ingredients
- 1 shallot, finely chopped
- 25g (1oz) butter
- 4 fresh sage leaves
- 350g (12oz) fresh or frozen cranberries
- 5tbsp maple syrup
- 250ml (9fl oz) dry cider
- 5tbsp cranberry jelly