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Cranberry & apple sauce with warm spices


200ml of red wine, 1 cinnamon stick, half of an orange (rind peeled and juiced), 5 cloves, 1 teaspoon of ground ginger, 2 star anise, 1 small cooking apple (peeled, cored and cut into pieces of 1cm), 200g of fresh or frozen cranberries and 150g of light brown sugar


Start by gently bringing the wine to a simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from heat and allow to infuse for 30 minutes.

Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 minutes until the berries start to burst and the apple is soft. The sauce will thicken as it cools – it is possible to add a splash more orange juice or water to loosen, if desired. This cranberry sauce can be made ahead of time and frozen, or kept in the fridge for up to four days. Bring to room temperature to serve.