Step 1

Place all of the ingredients into a small saucepan.

Step 2

Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).

Step 3

If you like a smoother sauce, use a potato masher to crush the cranberries.

Step 4

Allow the sauce to cool, then cover and refrigerate for up to a week.

Step 5

Take out of the fridge for an hour before serving to take the chill off it.