Cranberry sauce

Method

1. Finely chop the shallot, you want about two tablespoons for this recipe. Remove the seeds and stalks from the chilli and dice it very finely. Melt about 20g of butter in a medium sized saucepan, and when it starts to foam, add the shallot.

2. Cook until it is softened, about two to three minutes. Next add the chilli and cook for another minute or so. 

3. Rinse the cranberries and add them, along with the zest and juice of the orange. Add the sugar and stir well, season with a little sea salt and a good grind of black pepper. Bring to a soft boil and add the Cointreau. Stir again and reduce to a simmer. Let it cook gently, stirring occasionally, until the fruit softens and begins to break up and the sauce begins to thicken. This should take about fifteen minutes. 

4. Do not over cook it. I like my sauce to have some texture with the berries retaining some shape. Taste and add more seasoning if required.