Ultimate Cranberry Sauce

Happy Thanksgiving! I'm not usually one to celebrate Thanksgiving, as I am not from America, but I love cranberry sauce and any excuse to eat it works for me...

This recipe is an absolute beaut - sweet, sharp, fresh and boozy - everything you want from a cranberry sauce and more! Whilst this is great all year round served with turkey or chicken or even a piece of cheese, this is a fantastic make-ahead recipe for Christmas Day as it can be popped in the freezer for up to 3 months.

In my version, I have used allspice, star anise, bay and two types of Christmas-y booze but you can expert with different herbs, spices and alcohol - such as cinnamon, ginger, thyme or port.

Ultimate Cranberry Sauce

500g cranberries

200g light muscovado sugar

2 oranges, zest and juice

3/4 tsp allspice

2 star anise

1 bay leaf

50ml cherry kirsch (or brandy or port)

50ml sherry

Put the cranberries in a large, heavy-bottomed pan with the rest of the ingredients except the kirsch and sherry.

Wait and listen for the cranberries to pop, about 5-10 minutes. When they have started to open and soften, give them a little mash with your wooden spoon to let out all the pectin so that the sauce thickens. Continue to cook for another 5 minutes.

Stir in the kirsch and sherry then cook on a moderate heat for a final 5 minutes or until the sauce thickens. Serve immediately or decant into sealed tubs to be frozen.

TIP: the sauce will keep in the fridge for up to 5 days or the freezer for up to 3 months