Spiced cranberry crown recipe | Sainsbury`s Magazine
Not to be mistaken for pudding, this retro take on cranberry sauce has been given the royal treatment. It will be a real standout on the Christmas dining table
Ingredients
- 1⁄4 tsp vegetable oil
- 5 leaves platinum- grade leaf gelatine
- 300g fresh or defrosted cranberries
- 15g root ginger, sliced and lightly bashed
- 3 whole cloves
- 1 cinnamon stick
- finely grated zest of 1 orange
- 300ml cranberry juice
- 300g caster sugar, plus 3 tbsp to coat
- 2 rosemary sprigs, snipped into smaller sprigs
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