Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan

If cranberry isn’t your thing, try red currents or even boysenberries if you’re feeling very adventurous. (This makes enough for six people and can be kept in the fridge for a week.)


  • 300g fresh or frozen cranberries
  • 200g white sugar
  • 250ml water
  • Lemon zest


1.  Add all of the ingredients into a saucepan, boil it until it reaches a simmer and leave it to cook for 15 mins. The juice will come out of the cranberries and that is when you know it is ready.

2. Pour into a jar and leave to cool, it will thicken as it cools so do not worry if it appears too runny.

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Vegan since 2015, she is a lover of food and loves to try out new dishes, be it at home or dining out. This passion for creating new dishes led her to invent easy, tasty recipes that anyone can try, and that are now shared with The Gibraltar Magazine readers. Her gnocchi pesto dish is a firm favourite with everyone who has tried it. She loves opening her cupboard, and like an artist who mixes their paints to create new colours, she likes to combine, add and marry up foods with each other to create new dishes. Her mother used to say to her “You have to eat your mistakes”, luckily she said she doesn’t make too many but they are always eaten.