As red and rosy as a cherub’s cheeks, this bright, fruity sauce is jollity in a pot. Made with whole cranberries, it’s got a tingling tartness that cuts through rich meats like pork and goose, and also works well with gooey cheeses. 250g
Raw Cane Sugar, Cranberries (22%), Cider Vinegar, Port (2%), Concentrated Lemon Juice, Gelling Agent: Citrus Pectin, Orange Zest, Concentrated Orange Juice.
Refrigerate after opening.