Serves 6-8

Ingredients

15ml/1 tbsp sunflower oil
50g/2oz onion, peeled and very finely chopped
½ tsp dried thyme
15ml/1 tbsp plain white flour
75ml/3 fl oz light vegetable stock
50ml/2 fl oz red wine
50g/2oz cranberries
10ml/2 tsp shoyu
25g/1 oz sugar
salt and pepper to taste

Method

1. Heat the oil in a saucepan and gently fry the onion and dried thyme for about 5 minutes, until softened.

2. Sprinkle over the flour and stir well for 1 minute

3. Remove from the heat and gradually add the stock and red wine. Bring to the boil, stirring continuously until the sauce thickens.

4. Lower the heat and add the cranberries and shoyu and sugar. Simmer for about 10 minutes until the cranberries pop. Season to taste.

Copyright The Vegetarian Society's Cordon Vert Cookery School 2001

Xmas Tip - Think about what you have eaten in the past. You may well be able to get veggie alternatives to everything. Don't forget to seek out the trimmings and those all-important little extras.