Without any adieu to 2010, here’s a colourful start to 2011: a few cranberries sautéed in butter for about 30 seconds, before mixing in a bunch of sugar, adding sliced and sectioned oranges, then cooking the whole thing til the oranges disintegrate.
The cranberries turn to mush quickly, so perhaps it’s best to cook the oranges first. There needs to be more liquid in the result, so adding wine or brandy might be a good thing. It’s a useful way of consuming the Sainsbury’s cheapo Merlot that’s been giving me a headache. But it does turn the thing into a monochrome soup.