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Your support makes all the difference.I know that it's traditionally eaten with turkey, but cranberry sauce goes equally well with goose or suckling pig, as well as cold pies. It will keep for a week or so in the fridge in a sealed container.
500g cranberries
The juice and grated zest of 3 oranges
200g sugar, plus a little extra if required
Put the cranberries in a pan with the orange juice and zest and the sugar. Heat on a low heat, stirring every so often until the sugar has melted, then continue cooking for about 15 minutes until the cranberries have softened.
Taste the cranberry sauce for sweetness; add more sugar if necessary. Leave to cool; store in the fridge until required and heat gently in a pan, or just serve at room temperature.
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