1 tsp cornflour or gluten-free cornflour
185 ml can light creamy evaporated milk
2 tsp cranberry sauce
1 tsp wholegrain mustard or gluten-free mustard
1 tsp olive oil
1 clove garlic, crushed
1 eschalot, finely chopped or 1 Tbsp finely chopped brown onion
1 tsp finely grated lemon zest
1 Tbsp finely chopped dill
Freshly ground black pepper, to season
- Put cornflour in a small bowl and whisk in enough milk to make a smooth paste. Whisk in remaining milk, cranberry sauce and mustard.
- Heat oil in a small saucepan or non-stick frying pan over a medium heat. Add garlic and eschalot or onion and cook, stirring, for 1 minute. Add milk mixture and cook, stirring, for 2-3 minutes or until thickened. Cook for a further minute.
- Remove pan from heat and stir in lemon zest and dill. Season with pepper, transfer to a jug and serve. If refrigerated, put in a small frying pan over a medium heat, adding a little water, if necessary. Serve warm.