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Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Make up to 2 weeks ahead and store in the fridge, or freeze.
Put the cranberries into a heavy-bottomed saucepan with the other ingredients, bring to the boil on a high heat then reduce the heat to medium and simmer for 30-40 minutes, until the cranberries have broken down a little and the liquid has thickened slightly. It will continue to thicken as it cools. Transfer the mixture to sterilised jars* and leave to cool.
*Sterilise your jars for five minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
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