Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
You are now subscribed
Your newsletter sign-up was successful
Want to add more newsletters?
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
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.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.