Cranberry & orange sauce recipe

Serves 10-12

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In a medium saucepan over a high heat, combine 120ml freshly squeezed orange juice, 120ml water and 180g sugar. Bring to the boil, then add 350g fresh cranberries, the zest of 1 orange and a pinch of salt. Return to a boil, then turn the heat to medium and cook gently for 10-12 minutes until most of the cranberries have burst, stirring often. Transfer to a serving bowl. Allow to cool, then store in the fridge until ready to serve.

Top tip: The cranberry sauce will keep in a covered container in the fridge for up to 10 days

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