Quick and Easy Cranberry Sauce

Who needs meat to go with cranberry sauce? It's delicious with nut roast and totally yummy on a cheeseboard or plate of savoury snacks. Plus cranberries are rather good for you; as well as vitamins and minerals they contain tannins and polyphenols which can prevent urinary tract infections. I have used a minimal amount of sugar in this recipe, as we like our sauce tangy and distinct from jam. I have seen a few recipes which include orange juice and/ or white wine, but to be honest, I don't think this is at all necessary; cranberries have a delicious flavour all of their own which in my opinion is great as it is and doesn't need enhancing. 


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)