I made enough with these quantities to almost fill 2 regular-sized jam jars.
680g fresh cranberries
250g raw cane sugar
- Gently heat the cranberries in a thick-bottomed saucepan with the lid on until they begin to break down; you can press them with the back of a spoon if you like to help the process along
- Add a little water if you need to, to prevent scorching
- When the berries have broken down, stir in the sugar
- Continue to cook over a gentle heat until setting point is reached (doesn't take long)