Spiced Cranberry Sauce
- 1 oz butter
- 1 tbsp olive oil
- 2 red onions, cut into wedges
- 1½ inches root ginger, grated
- 5 tbsp cranberry/redcurrant sauce
- 4 tbsp orange juice
- 2 tbsp rum or port
In the saucepan, melt butter and oil, add the onions, ginger and cranberry/redcurrant sauce and cook slowly over a low heat for approx 15 minutes until the onions are soft.
Take off the heat, stir through the orange juice and rum/port and heat for 1–2 minutes. Serve with roast beef, lamb or ham.