- Bring the sugar and orange juice to boil in a large saucepan, then lower the heat and add in the cranberries and zest. You’ll hear the cranberries start to pop as they soften in the mix.
- Reduce the heat and simmer for about ten minutes or until it has reduced and thickened a little.
- You can serve your cranberry sauce warm or let it cool. You can even keep it in the fridge or freeze it until needed.
- Let the flavours mingle by preparing your sauce two or three days in advance and leaving it in the fridge.
- Add a touch of cinnamon to your mixture to give it a little extra pizazz.
- Try pomegranate juice instead of orange juice.
- Add a peeled and cored apple as well (you may need to let your mixture simmer a little longer in this case).
- Add in a handful of roughly chopped pecan nuts.