Christmas Cranberry Sauce

1kg frozen cranberries

400ml fresh orange juice

200g Demerara sugar

20ml Grand Marnier

12 strips orange zest

5g juniper berries

10g cinnamon sticks – in a money bag

10g fresh nutmeg

In a heavy based pan add the orange juice, Grand Marnier and sugar.

Bring to the boil with the money bag, then leave to infuse for 20 minutes.

Bring back to the boil, add the cranberries and cook until they just start to burst.

Transfer to a sterilised kilner jar and store in a cool place.