CRANBERRY SAUCE WHOLE FOODS RECIPES

Steps:

• Wash the cranberries. Tip them into a saucepan with all the other ingredients and keep on a low heat.
• Keep an eye on and stir regularly.
• Once all ingredients are melted and blended, taste (remember it may be a little hot), and if you feel more sugar needed add a tiny bit at a time. Remember, cranberry sauce should not be too sweet, it should have a bite to it.
• After about 20/25 mins the sauce should be ready, the cranberris should be soft but some should still holding their shape.
• Leave to cool until ready to use. Can be stored in the refrigerator for up to three weeks (mine never gets anywhere near lasting that long)

Steps:

• Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With a widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts.
• Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins. Or, cover the unbaked twists with cling film, chill for up to 1 day and bake just before serving.