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Serving suggestion: fresh cranberries are a tangy addition to winter fruit compotes. Peel and quarter either pears or eating apples and an equal quantity of skinned plums, halved and with stones removed. Put in a pan with 2 tablespoons of cranberries and 1 tablespoon of sultanas or raisins per apple or pear. Add enough cranberry juice (or a cranberry drink blend such as cranberry and raspberry or pomegranate) to just cover the berries. Flavour with the addition of a stick of cinnamon and a clove. Poach gently for about 15 minutes and then leave to cool and serve in the cooking liquid. |
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