Cranberry & orange sauce

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Serves 10-12


120ml freshly squeezed orange juice

120ml water 

180g sugar

350g fresh cranberries

Zest of 1 orange 

Pinch of salt


  1. 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