A quick and easy recipe with only three ingredients.  The cranberry sauce will keep for up to a week in the fridge and is also suitable for home freezing.

500g fresh cranberries
250g light or dark brown sugar
Juice of one large orange

In a heavy based sauce pan add the cranberries and orange juice.  Cover with a lid and cook on a low heat until the cranberries are soft and mushy.  Make sure you keep the lid on the pan as the cranberries will pop during cooking.

Once the cranberries are soft add the sugar a little at a time stirring constantly to ensure the suagr disolves and the sauce does not stick to the bottom of the pan.  Transfer to storage containers and refridgerate or freeze when cold.