To make cranberry sauce you need:

200 g Fresh organic cranberries

Juice and grated zest of 1 orange

100 g of brown caster sugar

Optional - 3 -4 tbsp Port.

Heat 150 ml of cold water with the sugar in a pan until the sugar has dissolved. Add the cranberries and the juice of the orange, bring to the boil, then simmer gently for 10 minutes until the cranberries have softened and started to burst.

Add the orange zest and Port if desired and stir. Cook a little longer to allow sauce to thicken a little if needed. Remove from heat and transfer to a small bowl.

The sauce will keep for up to a week in the fridge or can be frozen ready for Christmas day. (Don't forget to fully defrost)