Cranberry sauce

Method

1. Put the fresh cranberries in a heavy-based stainless steel or cast-iron saucepan with the water — don’t add the sugar yet as it tends to toughen the skins.

2. Bring them to the boil, cover and simmer until the cranberries pop and soften — about seven minutes.

3. Remove from the heat and stir in the sugar until dissolved.

4. Serve warm or cold.

5. Note: Cranberry sauce will keep in your fridge for a week to 10 days.