1 packet of cranberries 340 grams fresh or frozen
135ml orange juice, from a carton is fine
135grams of sugar (any kind )
1 lemon, juice of
Salt and pepper
In a sauce pan add the sugar and juices and bring to the boil.
Once the sugar is dissolved add the cranberries and let simmer for 5 minutes, until the berries start to burst but still retain their shape for a lumpy rustic sauce or boil longer for a smooth jam/jelly like consistency
You can keep the sauce up to a week in the fridge.
The sauce thickens more when cooling down.