Saucepan cooking cranberry sauce This is a classic accompaniment to certain roast dishes and is traditionally served at certain festival meals, such as Christmas. But certain to be enjoyed anytime in our house! Of course, this is something that can readily be bought in jars in the supermarket, but it is also very easy to make at home.

Wash 300 grams of cranberries and put them in a medium-sized saucepan. Add the grated rind of half an orange (technically, this is known as the zest) and the juice of half an orange, too. Add 100 grams of white sugar and 100 grams of brown (demerara) sugar. Then add 170ml of boiling water (from the kettle).

Cranberry sauce in a jar Stir the ingredients together with a long-handled wooden spoon and set on a high heat on the cooker. Bring to the boil, stirring all the time - this will take longer than you think since the boiling point of sugary water is much higher that 100 Celcius! Once the mixture is boiling nicely, turn down to the lowest possible heat and allow to simmer for about 10 minutes. You will be able to see (and hear!) the cranberries splitting and softening as they cook.

Once all of the cranberries are nice and soft, remove the saucepan from the heat and stir hard for a minute. The sauce will thicken as the mixture cools. The sauce can be served immediately, still hot, or allowed to cool to be served cold.

Cranberry sauce will keep in a sealed jar in the fridge for a week or more, and can be frozen if necessary. Optionally, re-heat in the microwave just before serving.