Fresh & Zingy Cranberry Sauce

Most shop bought cranberry sauces are thick, sweet and jelly/jam like, and that's ok if that's what you're after. They're often lacking one of the most fundamentally wonderful things about cranberries however, their acidity and bitterness, which are both qualities that are great for cutting through a fatty roast.

This cranberry sauce is incredibly quick and simple to make. It's zingy, cleansing and a breath of fresh air compared to its commercial alternative. It can be made in advance and it will last for a few days to use over the festive period. You could use frozen cranberries for this but I would advise using fresh if possible.

The cinnamon isn't necessary but adds a hint of spice which can be pleasant in wintery months.