Oophs! Just found this one lurking in the drafts folder – better late than never! Day 18 and its traditional Christmas day trimmings (centre to left of table mat), Brussels sprouts and bread sauce – originally a medieval recipe. We prefer cranberry sauce. This recipe is not too sweet.
250 g fresh cranberries
150 ml vermouth
Add the cranberries, zest and juice of the satsumas, sugar and vermouth into a pan. Simmer gently for about 15 minutes, util berries begin to pop. Leave to cool. The sauce becomes thicker as it cools.