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.