I vividly remember going to a Christmas market in Poland in minus 12 degree weather, and eating these amazing, steaming street snacks of smoked Polish cheese with cranberry sauce. They were a warming, smokey, sweet delight.
So last week I found a really simple 3-ingredient cranberry sauce recipe that had (deservedly) great reviews and can be made 1 week ahead. I thought about/experimented with what it can be enjoyed with apart from meat and concluded: it is lovely dolloped on top of yoghurt or swirled through porridge; great with pancakes; yummy in a cheese toastie; or alongside a cheese board (particularly with warm smoked cheese or with baked brie/camembert). Here is the recipe, which takes just 15 minutes! You could add extra flavours like orange/satsuma zest or ginger if you like.
Cranberry sauce (serves 8)
100g muscavado sugar/soft brown sugar
100ml orange juice, fresh or from a carton
250g fresh or frozen cranberries
Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5-10 mins if using frozen cranberries or 10-15 mins if using fresh. The sauce will thicken as it cools.
Will keep in the fridge for 1 week. On the day, bring to room temperature before serving (or warmer if you fancy).
Recipe from http://www.bbcgoodfood.com