Rosemary Roasted Chicken
- 2 cups of goldenberries
- 1⁄2 cup of sugar
- 3 tbps of water
- The zest of one orange
- 1 thumb of ginger peeled and cut into matchsticks
Whilst the chicken is roasting make the goldenberry sauce. Place the goldenberries, sugar, water, orange peel and ginger in a saucepan over a medium heat. Bring to the boil, lower the heat and allow to simmer for 25 – 30 minutes.
Remove from the heat and allow to cool and serve with the rosemary roasted chicken. It’s also great served with turkey for Thanks giving or Christmas and it tastes great with roast pork as well.