Freeze Ahead Cranberry Sauce

• Heat the vegetable oil in a stainless-steel saucepan.
• Add the cumin and nutmeg and stir in the hot oil to release their wonderful aroma, but do not burn.
• Next, add the onions and continue to cook for a further 2-3 minutes. Next, add the garlic and cook for a minute.
• Add the cranberries, apples, sugar, salt, and pepper and stir well.
• Pour in the vinegar and cold water, bring to a boil, turn down the heat and simmer gently for about 25 minutes.
• When nearly all the liquid has evaporated, check the seasoning and adjust if necessary. Remove the pan from the heat and leave to cool.
• Once cooled, transfer the sauce to a freezer-proof bag or container, seal it, and place it in the freezer.

To Use:

• Cooking Time: 5 mins
• Defrost the bag of cranberry sauce in the fridge overnight.
• Next day, bring the defrosted sauce to the boil in a pan, then simmer for 4-5 minutes to heat through. Check the seasoning and adjust if necessary.
• Remove from the heat, stir in the olive oil and leave to cool.