Classic cranberry sauce

delicious. tips

1. Make up to a week in advance. While it’s still hot, pour into sterilised jam jars and seal. (To sterilise the jars and lids, wash in soapy water, rinse well, then dry upside down in an oven preheated to 120°C/fan100°C/gas ½ for 30 minutes.)

   Or, leave the finished sauce to cool, then transfer to a sealable container or freezer bag and freeze for up to 6 months. Defrost at room temperature overnight.