Put all the ingredients in a saucepan. Bring up to a simmer and cook for 5 mins, then take off the heat and leave to cool. Can be chilled for up to four days or frozen for two months. Serve at room temperature.
Use frozen cranberriesThis recipe also works with frozen cranberries. Just cook the mixture for 5-8 mins more, or until the cranberries are soft and the mixture is syrupy.