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Holidays are the time for warm homes and big meals, and sometimes you need something comforting to bring the day to a close. This non-alcoholic cordial includes our Sri Lanka blend, a rich and fragrant blend of star anise and cinnamon, and the tart mellowness of roasted cranberries and lemon. Great over ice or served warm with a bit of water or wine, and lovely combined with a bit of your favorite spirit.
Makes 1 1/2 cups
12oz. bag fresh cranberries (about 3 cups)
2/3 cup sugar
1/2 lemon, sliced into thin wheels
1 cup water
1 teaspoon Sri Lanka N.14
Wash the cranberries well and discard any bruised or mushy ones. Preheat oven to 350°F
Toss berries and lemon with sugar and Sri Lanka and spread in a large casserole dish or rimmed sheet pan. Bake for 15-20 minutes or until most of the cranberries have wrinkled and popped. This helps to meld flavors and release juice and color from the skins.
Remove the berries to a bowl, add the water, mix well and let stand for 30 minutes, then strain through a fine strainer into a bowl.
Bottle and refrigerate. Will keep for at least 3 days.
Use as a glaze for pork chops, braised turkey thighs (brush some on before crisping them in the oven), or roasted pumpkin.
Mix with 2/3 cup vinegar to make a spiced cranberry shrub. The vinegar will also extend shelf life to at least two weeks in the fridge.
Warm and use as a topping for vanilla ice cream.
Food image and recipe © Christian Leue
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