Really simple cranberry sauce
- Preparation and cooking time
- Serves 8
- 100g light muscovado sugar
- 100ml orange juice, fresh or from a carton
- 250g pack fresh or frozen cranberries
- STEP 1
Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
- STEP 2
Stir in 250g fresh or frozen 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.
- STEP 3
The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.