This is a slightly less sweet cranberry sauce. I prefer it a little tart, but you can always add more sugar or splenda to taste. I also use this inside a baked brie with walnuts.
- Heat all ingredients until the simmering point is reached on a medium heat.
- With a large spoon press down on the cranberries to squash them all, or use a potatoe masher.
- Heat for around 5 minutes until the sauce begins to thicken up.
- Allow to cool and remove clove before serving.