Ingredients
- 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!
Instructions
Step 1
For the cranberry sauce place all the ingredients into a saucepan and boil on a high heat for 1-2 minutes.
Step 2
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.
Step 3
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.
Step 4
Fill the filo baskets with the cranberry sauce, but be sure to remove the spices first!
Didn’t we tell you?