This simple Cranberry Sauce recipe can be made ahead of time and adds a lovely sharpness to your decadent roast turkey dinner plate.
100g brown sugar
100ml orange juice (about 3 oranges)
400g cranberries (frozen or fresh)
pinch of salt
Glug of sherry
Put all the ingredients into a saucepan and stir together. You can also add the zest of the oranges if you wish. Turn onto a high heat and leave to come to a boil, stirring occasionally to melt the sugar into the rest of the ingredients.
Once the mixture is boiling, leave to reduce slightly. The cranberries will begin to lose their shape and soften (after about 7-8 minutes if using frozen berries, less if fresh). Take off the heat and leave to cool. Don’t worry if the mixture is still quite runny, it will thicken as it cools.
This sauce will keep for up to a week, just place in a lidded container in the fridge.