Very naughty cranberry sauce
400g fresh cranberries
1 tbsp vodka
1/2 tsp sea salt
100ml orange juice
Zest and juice of 1 lemon
Put everything into a pan and simmer on low for around 15 minutes until most the cranberries have
reduced but some are still whole. Taste and sweeten with more sugar if needed.
The sauce will solidify as it cools And can be stored in an airtight jar for at least a week.
This recipe is from Kirsty Redden. Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter and a great new recipe site called Cookly Bookly as Lovetocook4ppl