Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.
Fast flavourTry a few additions to give your sauce an edge. Add blanched strips of orange zest for a Cumberland sauce-style twist or spice it up with ginger or chilli. A splash of port to a simple recipe can add a kick, too
Use up leftoversFold cranberry sauce through Greek yogurt and use it in Boxing Day sarnies with cold ham, turkey, lettuce and pickled walnuts.