Recipe & Images by Claire Livia Lassam
Cranberry sauce is usually too sweet for me. It’s something I put on my plate and don’t touch. So this year I made it my mission to make a sauce that fell firmly on the savoury side. This one, spiked with port and flecked with rosemary, is for me, just the ticket.
- 3 cups cranberries (frozen will work just fine)
- ¾ cup sugar
- 1 sprig rosemary, finely chopped
- ½ cup port
In a medium pot over medium heat, cook the cranberries until they have popped open. Add sugar, rosemary, and port, and bring back to a boil. Let it cook for about 10 minutes more, stirring regularly. Pour into jars and allow it to cool. It will keep in the fridge for 2 weeks, covered.