Photograph: Maja Smend
- 250 g fresh or frozen cranberries
- zest and juice of 1 small orange
- 75 g caster sugar
- 1 tbsp medium Amontillado sherry
Bring the cranberries and orange juice to the boil; simmer for 1 minute. Stir in the sugar, orange zest and the sherry, then simmer gently for 6-7 minutes until the cranberries are tender. Leave to cool.
Transfer the sauce to a serving dish.
You can make this sauce up to 3 days ahead; chill. It also freezes well.