Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients.
100g light muscovado sugar
100ml orange juice, fresh or from a carton
250g pack fresh or frozen cranberries
Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.