250g Cranberries (fresh are better but frozen will do)
150ml Water (you can replace all or 50% with orange juice and the zest of 1 orange for an orangey sauce)
175g Sugar
1-2 Tablespoons Port (optional but devilishly good)
Equipment
1 Large Pan
1 Wooden Spoon
1 Zester (if making the orangey version)
The Good Bit
- Heat the water in the pan and add the sugar and bring to the boil (do the same if you are using orange juice) stir occasionally and boil for about 5 minutes.
- Add the cranberries cover and gently simmer until all the berries have popped, once you are happy they look like they have all popped, remove the lid and simmer for a further 5 minutes to thicken.
- Add the port if you are using and serve (the orange version with a touch of port goes very well with the Christmas turkey or a duck that is cooked and still pink inside, you can also serve with lamb)
