This is so easy to make and so delicious that I can’t quite believe I ever bought the stuff! Stored in jars it will keep well in the cupboard (or fridge once opened) and makes a great present around Christmas-time.
- 300g frozen cranberries (you can use fresh but these aren’t always easy to find)
- 150g caster sugar
- Generous drizzle of port or cherry brandy
- 50 ml of water
- Add all ingredients to a pan and heat through, stirring occasionally
- After a few minutes the cranberries will start to burst, give them another stir to crush the berries further and then place into jars
NB Because cranberries are so rich in pectin the sauce will appear much runnier than you think it should but will solidify as it cools