Cranberry Reduction

​Cranberry sauce is one thing, but a cranberry reduction is quite another. If you have made your own cranberry sauce, then this should absolutely be showcased in this decadent sauce, however if you are using a shop bought vegan cranberry sauce, then this works also.

Unlike other reductions, this is really quick to make and wont take up every utensil in the kitchen. I like to drizzle it over roasted potatoes, for a rich, sweet treat.

Ingredients –

4 tablespoons x cranberry sauce 

1 x vegan stock cube

1 x cup of boiling water (you may need a little more)

2 tablespoons x garlic puree

Black pepper for seasoning

Method –

1. Place water, garlic and stock in a pan, allow to simmer, until the stock has had a chance to get the flavour through, this should be on a low heat for 5 minutes.

2. Add the cranberry sauce and stir well, returning to a low heat, for 15 minutes.

3. Stir well again, add black pepper to taste and allow to continue to simmer for a further 5 minutes.

4. Serve immediately, with delicious roasted vegetables or as a Yorkshire pudding filler!

There really isn’t much point in making this and storing it, as it is so quick to make. It works really well as a decadent pie sauce also!

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