Cranberry, orange and thyme sauce

Method

1. Put the juice of 2 oranges into a saucepan with 225g unrefined light muscovado sugar. Dissolve the sugar over a low heat, then increase the heat and boil rapidly for 2-3 minutes.
2. Add 450g fresh or frozen cranberries. Bring to the boil, then reduce the heat to a simmer for 7-10 minutes, until the cranberries have softened.
3. Stir in the leaves from 2 sprigs of fresh thyme, then set aside to cool and thicken. Serve garnished with a fresh thyme sprig.