Add some wonderful, warming flavours to a festive favourite with Saliha Mahmood Ahmed, winner of BBC MasterChef 2017.
There is no shame in cheating at Christmas, and while I do love making cranberry sauce from scratch, sometimes needs must. This recipe is a great way of zhuzhing up a shop bought cranberry sauce. If you really want to fool your guests you can throw in a handful of frozen cranberries when simmering the chutney.
- Heat the oil in a saucepan and add the ginger, cinnamon, cloves, star anise and chilli flakes. Stir vigorously so that the spices don’t catch.
- After 1-2min when the spices have heated through and are releasing their aroma, add the cranberry sauce and the grated zest and juice of an orange. Stir well to combine.
- Simmer for 5min on a low-medium flame to allow the flavours to develop and the sauce to thicken to your desired consistency.
- Serve warm, or at room temperature.
Top tip: Add a handful of frozen cranberries, if you have them, while simmering for extra tartness and freshness.