Cranberry and orange sauce
Serves 12 | prep 10 mins | total time
- 250g fresh or frozen cranberries
- zest and juice of 1 small orange
- 75g caster sugar
- 1 tbsp medium Amontillado sherry
Make up to 3 days ahead; chill. The sauce also freezes well.
- Bring the cranberries and orange juice to the boil; simmer for 1 minute. Stir in the sugar, orange zest and the sherry, then simmer gently for 6-7 minutes until the cranberries are tender. Leave to cool.
- Transfer the sauce to a serving dish.