This is an old recipe from a BBC Good Food magazine which we cut out and kept. It’s foolproof. (We’ve adapted it slightly.) Make it up to a week ahead and keep it in the fridge in jars or in a bowl covered with cling film.
100g demerera, muscovado or caster sugar
100ml orange juice (decent quality, no orange bits)
250g fresh or frozen cranberries
1. Place the sugar and orange juice in a saucepan, bring to the boil, add the cranberries and simmer until the cranberries are soft but holding their shape (you don’t want a sludgy sauce). This takes 5 minutes for fresh fruit and 8-10 for frozen. The sauce should be a bit runny as it will firm up when it’s cool.
– Replace 25ml of the orange juice with gin or add a splash of Cointreau or Grand Marnier.
– Add a cinnamon stick or a 1/2 teaspoon of fresh finely chopped ginger.