Give your homemade cranberry sauce a tangy kick by adding sumac and festive orange zest. This recipe comes from east London's Bubala restaurant
- Serves: 500 persons
- 400g dried cranberries
- 1tbsp sumac
- 1orange, zested and juiced
Step 1Bring 500ml of water to the boil, then tip in the dried cranberries. Cook, stirring regularly and topping up the water as needed, for 50 minutes-1 hour until the berries are rehydrated and starting to break down. They should become jammy and the sauce should have a thick, sticky texture.
Step 2Stir in the sumac, orange zest and juice, and ½ tsp of salt. Remove from heat and leave to cool before serving.