Gin Cranberry Sauce

We wish you a Merry Ginmas! No festive meal is complete without Cranberry Sauce. This version includes Gin for a modern twist on the classic Christmas relish. Perfect to accompany a Thanksgiving or Christmas dinner and would make an ideal edible gift for any gin lover.

We wish you a Merry Ginmas! So far I've added the juniper spirit to Gin Butter and Gin Mincemeat, made a Mulled Gin and rounded up 10 Christmas Gin Recipes for UK Bloggers. Today it's the turn of Cranberry Sauce to get the Gin treatment. Most usually made with Port as the boozy component I whipped up a batch of Gin Cranberry Sauce to accompany a pre-thanksgiving turkey dinner. Fresh cranberries are just beginning to appear in the shops so grab a pack when you spot them and get ahead of the game with your Christmas prep. 

The choice of gin used comes down to personal taste but I'd recommend something with a strong juniper flavour rather than anything too light or floral. Alternatively you could use a Sloe Gin, a Mulled Gin or one of the many Christmas Gins. Where there's gin there needs to be lemon. No ice and a slice here, instead the juice to add some sharpness. Gin for the festive win!

GIN CRANBERRY SAUCE

300g Fresh Cranberries

1 stick Cinnamon

2 Star Anise

200g Demerara Sugar

100ml Gin

Juice of 1 Lemon

Zest and juice of 1 Orange

Prepare all the ingredients and place in a saucepan.

Bring up to the boil and then turn down to a simmer for 10 minutes.

The berries will begin to audibly 'pop' and turn jammy. 

Decant into a sterilised airtight jar, allow to cool and store in the fridge.

Remove star anise and cinnamon stick before serving.

Can be served chilled or warmed.

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