Food editor TRISH DESEINE prepares a SEASONAL AND NUTRITIOUS condiment great with venison, pheasant, guinea fowl ham – and, of course, turkey …
Cranberry, apple and beetroot sauce for game and poultry
10 minutes preparation
150g fresh cranberries, rinsed
3 granny smith apples, peeled, cut into small chunks
A piece of fresh ginger about half the size of your thumb, peeled
1 beetroot, cooked and cooled
Salt and pepper
1/2 teaspoon grated nutmeg
2 tablespoons dried cranberries, sliced
Poach the cranberries with the apples in a little water. When softened, remove from the heat and liquidise with the ginger and beetroot.
Season with salt, pepper and nutmeg, garnish with the dried cranberries and serve.
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