- 200g of cranberries
- 1 cinnamon stick
- 2 star anise
- 2 cloves
- 2 tbsp of honey
- Half a small wine glass of creme de cassis
- Chopped mint
- For the nest
- 1 pack of filo pastry
- 20g of melted butter
Cranberry sauce is a Christmas classic, but it's definitely in need of a bit of an update.
What's that I hear you shout? If it ain't broke, don't fix it?
Well, you'll just have to trust us when we say this is a new twist that you need to try – enjoy!
For the cranberry sauce place all the ingredients into a saucepan and boil on a high heat for 1-2 minutes.
Reduce the heat to a medium and allow to simmer for 15-20 minutes. Take it off the heat and allow it to cool. Store in the fridge and use as needed. If you leave the cranberry sauce covered and in the fridge for a couple of days the flavours will really infuse.
For the filo baskets. Cut the filo pastry into squares and brush with the melted butter. Criss-cross the squares into a muffin or bun tin and bake at 180C for 10 minutes.
Fill the filo baskets with the cranberry sauce, but be sure to remove the spices first!
Didn't we tell you?