Simple Cranberry Sauce:
- 100g Biona Organic Brown Rice Syrup
- 100ml Orange Juice, fresh
- 250g pack fresh cranberries
- 1 tsp Biona Organic Apple Cider Vinegar
Tip the rice syrup and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this 8-10 mins if using fresh. Add the ACV. The sauce will thicken as it cools.
The sauce will keep in the fridge for 2 weeks. On the day, bring to room temperature before serving.