Crispy bacon-basted turkey
Make Christmas dinner even more special with our top tips for the the juiciest meat ever, infused with smoky goodness from an indulgent bacon butter baste
Persian cranberry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molassesor balsamic vinegar
- juice and finely grated zest 0.5 orangeplus extra zest to serve
- 2 tbsp golden caster sugarplus extra to taste
- pinch of ground allspice
Nutrition: per serving
- kcal37
- fat0glow
- saturates0g
- carbs8g
- sugars7g
- fibre1g
- protein0g
- salt0g
Method
step 1
Tip all the ingredients into a small saucepan and bring to a gentle simmer. Stir over a low heat for 10 mins until the cranberries have burst into a thick, glossy, sticky sauce. We like ours on the sour side to give your plate a hit of acidity, but if you prefer it sweeter add a bit more sugar. Leave the sauce to cool, then sprinkle over a little orange zest to serve. Can be kept covered in the fridge for up to a week, or frozen for 4 months.
