The cranberry is my most celebrated berry of the year. Only available in season I yearn for them before they arrive and miss them terribly as they disappear. Their deepening red colour and emerging caramelised sweet sticky flavour as they cook to form a sauce is enough to reassure me of their long held position as an essential accompaniment to food at Christmas and Winter Festivals in the Northern Hemisphere.
This year I plan to combine the berry with rosemary from the Kavanagh's Mews garden to lift its aromatic and deepen its complement to my turkey.
Combine 100 millilitres of water with 100 grams of soft brown sugar and 250 grams of cranberries. bring to the boil, add a few springs of rosemary and simmer till cooked.