Spiced cranberry and redcurrant sauce

Ingredients

• 150 g of cranberries
• 50 g of redcurrants
• 1 tbsp of honey
• 2 tbsp of brown sugar
• cassia stick, 7cm
• 6 cloves
• 1 tsp ground ginger
• 175 ml of water
• 1 orange, zest only
• vinegar, splash

Instructions

1. 1

   Add the cranberries, honey, brown sugar, cassia bark, cloves, ginger, water, orange zest and vinegar to a saucepan and bring to the boil

2. 2

   Cover the pan and simmer, stirring occasionally, for 30 minutes, or until the berries have burst and the mixture is thickened

3. 3

   Transfer the sauce to a bowl and allow to cool to room temperature before serving. Alternatively, decant into warm sterilised jars, place the lids on and cool before storing in a cool, dry place