150ml orange juice (freshly squeezed or shop bought)
zest of 1/2 an orange (optional)
Method Prep:5min › Cook:10min › Ready in:15min
Combine the sugar, orange juice and zest in a saucepan over a medium heat; stir until dissolved.
Add the cranberries and water and bring to the boil and simmer with the lid on for 10 minutes. If you like lumpy sauce your sauce is ready, I like mine without lumps so I blitzed it with a hand blender. Add it to your jars and leave to cool, the sauce will thicken as it cools. Once cooled completely pop them in the fridge and can be kept for 10 to 14 days.