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Sweet Cranberry Sauce




Source of Recipe


delicious. Magazine






List of Ingredients



• 300g frozen raspberries
  
• 125g frozen cranberries
  
• 1.2 cup (110g) caster sugar
  
• 1/2 cup (125ml) cranberry juice
  
• 1 cinnamon quill
  
• 2 Tsp. Arrowroot
  
• 2 Tbsp. Chambord
  






Instructions



1. Combine berries, sugar, juice and cinnamon in saucepan and bring to a boil, stirring over medium heat. Reduce heat to a low simmer, stirring until berries start to burst.
   
2. Strain berries through a sieve into a bowl, pressing down on solids to extract all of the juice. Return liquid to the pan.
   
3. Dissolve arrowroot in a little cold water, add some berry juice, then return arrowroot mixture to the pan and stir over low heat for 1-2 minutes until thick.
   
4. Stir in the Chambord then cool. The sauce will keep, chilled for 1 week.