I could not resist posting this last minute Christmas tip for (left over) cranberries. As seen on a Christmas episode of ready, steady cook, made by Scottish chef Nick Nairn. The simply delicious cranberry caramel.

Make some caramel in a saucepan. When the sugar is turning into a light golden caramel, add the cranberries. The cranberries pop open and release their juice into the caramel to instantly turn into a wonderful thick redgolden syrup (keep your distance from the pan as the cranberries ‘pop’ because juice and caramel are very hot!!). Pour over ice cream, with crepes or anything you can come up with.

Merry Christmas!