Homemade Cranberry Sauce


350g fresh cranberries

200ml gin

60g demerara sugar

2 tbsp orange marmelade

2 sprigs fresh rosemary

Fresh or frozen cranberries can be used but allow a few minutes more cooking time if using from frozen.
Place all the ingredients into a saucepan, bring to a boil and stir often.
Upon reaching boiling point, turn the heat down and gently simmer for 15-20 minutes.
Turn off the heat when the cranberries have burst and formed a thick sauce, remove the sprigs of rosemary and allow to cool.
Spoon cranberry sauce into sterile jars, refrigerate and use as an accompaniment with roast meat.

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