This is excellent with turkey, but it also works well with salty meats like gammon. The cherry brandy makes it very different to cranberry sauce out of a jar. You can keep this in the fridge and enjoy it with cold meats and cheese.
This cherry brandy has an almondy aroma, and works very well with the cranberries.
Ingredients 340g cranberries
200g caster sugar (you can replace the sugar for a sugar substitute as per the manufacturer's instructions - I use a natural plan extract called Xylitol)
45ml cherry brandy
The cranberries look really pretty bubbling away on the stove
Put everything into a saucepan over a medium-high heat. You'll need to stir every now and then with a wooden spoon.
After most of the berries have popped, taste the sauce to see whether it needs more sugar. If you've replaced the sugar with a substitute, then the sweetness might be slightly off. If it's too sweet, add a squeeze of lemon juice.
Whisk thoroughly to make sure all the berries are crushed.
Transfer to a serving bowl to cool
The sauce makes much more than this, but I've put some in a serving bowl and kept some back for leftovers!
You can cook the sauce in advance, but it will jellify a lot, so you'll need to mix thoroughly with a fork before serving.