Method

• Put the port, grated ginger, grated zest and juice of an orange, cinnamon stick, sugar, honey and Black Garlic Paste into a saucepan. Gently heat to a simmer, then add the cranberries. Simmer, uncovered, for 10 minutes until the cranberries start to burst.
• Remove the cinnamon stick. Remove half the cranberries, transfer to a food processor and blend until smooth.
• Return the puréed cranberries to the saucepan and mix well with the remaining whole cranberries. Taste the sauce and add extra sugar if necessary.
• Cool down and put into an air tight container.

To Serve: serve as an accompaniment to BGK’s Black Garlic Christmas Stuffed & Rolled Turkey.

Top Tip: to freeze ahead, make the sauce, cool and put into a freezer proof container. BGK’s Black Garlic Cranberry sauce will freeze for up to one month. To use, thaw in the refrigerator overnight.