Cranberry, Raspberry & Shiraz Jammy Sauce

Dried CranberriesYet another yummo item for this years christmas feast. Nobody mentioned anything about health or calories alright! Being Australia in summer, fresh cranberries as called for in the original recipe, were not to be found. Oddly nor were frozen. Hence I used dried which I think added to that jammy feel which I quite liked.

Serve with turkey of course! Or pork if that’s how you roll.

2 tablespoons butter
1 shallot or 1/2 red onion, very finely chopped
1 cup shiraz
1/4 cup orange juice
the zest of 1 orange
2 tablespoons sugar
100g frozen raspberries
100g dried cranberry (or fresh if they are in season)

1 medium saucepan

Well ahead of time (a couple of hours), wack your cranberries into a bowl and cover with the fragrant liquor of your choice. You could use the shiraz if you wish or experiment a little. I used gin and elderflower cordial. Cracking!
Melt the butter and add the shallot and cook, stirring occasionally for 3 minutes.
Add in the rest of the ingredients.
Cook over medium heat until sauce reduces by a third, about 30 minutes stirring occasionally.
Will thicken to a jammy consistency in the fridge or keep at room temp for a more saucy sauce.


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