70g granulated sugar
300g fresh (or frozen) cranberries
1. Gently heat the sugar in a saucepan with 400ml water until it has dissolved. Add the cranberries, increase the heat to medium-high and bubble for 5-10 minutes, until the cranberry skins start to pop open. Reduce the heat and simmer gently for a further 10-15 minutes, stirring every now and then, until the cranberries are tender and the sauce has thickened. Leave to cool before serving.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
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