Ingredients
300 g pack frozen cranberries
juice 1 orange
50 g light muscovado sugar
100 g orange shred marmalade
Method
- Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on how quickly frozen cranberries soften. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought.
